This cutlet recipe is simple and quick. The cutlets are formed from regular minced meat mixed with fried mushrooms and onions. If you spend a little more time, you can prepare similar cutlets stuffed with mushrooms and butter.

Ingredients:

• 1 kg;
• 0.5 kg fresh;
• 2 small onions;
• 1 egg;
• 2 slices of loaf;
• a small bunch of parsley;
• 1 tbsp. breadcrumbs;
• 2 tbsp. flour;
• vegetable oil for frying;
• salt and pepper to taste.

Recipe for cutlets with mushrooms

1. Prepare minced meat. First of all, soak the loaf slices in water.

2. Cut the meat into pieces to make it easier to pass through a meat grinder. Peel 2 onions and cut each into several pieces. We put half of the onion aside, we will use it to fry the mushrooms. Pass the meat and onions through a meat grinder. We thoroughly squeeze the swollen loaf from the water and pass it through a meat grinder along with half the parsley. Break 1 egg into a bowl. Season everything with a little salt and pepper.

3. Finely chop the mushrooms and onions and fry in a small amount of vegetable oil until half cooked.

4. Remove the mushrooms and onions from the heat and let cool for about 10 minutes. Pour into a bowl with the minced meat. Mix everything. Add 2 tbsp. flour and mix again. Thanks to the flour, the mushroom cutlets should set better.

5. Roll the minced meat with mushrooms into cutlets and roll in breadcrumbs.

6. Pour a little vegetable oil into the frying pan. Fry the mushroom cutlets over medium heat until golden brown (5-7 minutes on each side). Delicious lazy cutlets with mushrooms ready! Bon appetit!

Tepsi Kebabi is a very tasty and juicy dish; in Turkey it is served with two side dishes: potatoes and rice. Translated, the name means “lazy cutlet”. Very beautiful presentation and extraordinary taste of this dish, you will surely like it.

Ingredients

To prepare lazy Tepsi Kebabi cutlets we will need:
For minced meat:
500 g minced meat;
100 g water;
1 onion;
parsley;
mint;
salt, pepper
For the vegetable layer:
2 tomatoes;
2 onions.
For filling:
100 g water;
1 tbsp. l. tomato paste;
salt;
parsley for decoration.

Cooking steps

Mix the minced meat with finely chopped parsley and mint, add onion chopped in a meat grinder, salt, pepper and add water. Mix the minced meat thoroughly and place it on the bottom of the form in which we will later bake our Tepsi Kebabi. Place the minced meat directly into the refrigerator for an hour.

Place tomatoes and onions one after another on the rested minced meat. Place the casserole in the oven and bake the lazy cutlets at 180 degrees for 20 minutes.

Keep in the oven until golden brown and all the liquid has evaporated. After baking, decorate our lazy Tepsi Kebabi cutlets with parsley.

I regularly make lazy cutlets, which my grandchildren like even more than my tender and noble-tasting cutlets with fried onions:

But the most important thing in this version of cutlets: 1) the addition of a fair amount of zucchini, which, when frying, are somehow absorbed into the minced meat and are completely unrecognizable in the finished cutlets, which allows you to feed them even to comrades who do not like green vegetables, and 2) mass heat treatment (actually lazy part of the recipe).

I usually make a horse portion of cutlets, because three actively growing and active teenagers eat quite a fair amount of them. For example, this time I made cutlets from 3 kg of meat. It’s best to combine meat, for example, pork with beef, or beef with chicken, but beef alone also produces good results. For 3 kg of meat I used about 600 g of raw onion. I prefer to grate the onion on a coarse grater (Microplane Coarse Blade) - this gives, from my point of view, the optimal consistency and a lot of juice. In addition, washing a grater is much faster than a meat grinder or food processor.
I definitely peel the zucchini, in this form they dissolve better in the cutlets and do not show their color. For 3 kg of meat I use about 700 g of zucchini. The last major component of my cutlets is ground crackers. I used 2 cups of them.
The flavorings used were freshly ground black pepper (about a teaspoon), salt to taste and a couple of garlic cloves crushed in a garlic press.
The process is as follows: first, the onion is grated, mixed with minced meat, garlic, pepper and salt are added, all this is thoroughly kneaded. It is best to do this in a large deep bowl and knead the minced meat like dough. I determine the correct saltiness of the minced meat by licking a tiny piece of minced meat with my tongue. At this stage, the minced meat should be slightly saltier than the finished cutlets.
Add zucchini and breadcrumbs, grated on the same grater as the onion, to the minced meat mixed with onions and mix thoroughly again. In general, the better the minced meat is mixed, the smoother and more tender the cutlets are. In addition, cutlets made from well-kneaded minced meat do not boil over when frying, which, however, is not relevant in this case, since we will not fry our cutlets.
Form cutlets from the prepared minced meat and roll them in breadcrumbs. I usually do this in groups - first I make a whole plate of cutlets, and then I roll them all in breadcrumbs. It is good to shape the cutlets with hands moistened with water or wearing latex gloves, as I do. In this case, they do not stick to your hands and turn out denser and smoother. The size of the cutlets is based on personal preference; for example, we prefer large cutlets.
Place the cutlets coated in breadcrumbs in dense rows on a baking sheet lined with foil and place in a preheated oven at 360 degrees. F (182 degrees C) oven. Leave them there for 30 minutes, take them out, carefully turn them over using two forks and put them in the oven for another 30 minutes. After this, the cutlets are basically ready, but if you want to make them more rosy, you can turn them over again and put them in the oven for another 15 minutes.
You can eat it right away or cool it and put it in the refrigerator. You can also freeze them, but we usually don’t get to that point; the cutlets fly away even without freezing. Serve them well with mashed potatoes and pickles. I also like them cold on a lightly mayo-smeared sandwich.
This is what my main ingredients for the cutlets looked like:


Grated onion:


Minced meat mixed with onion, garlic, salt and pepper, to which skinned and grated zucchini and crackers are added:


Completely kneaded minced meat, ready for cutting into cutlets:


Formed cutlets:


All cutlets are formed, rolled in breadcrumbs and placed tightly on a baking tray:


Cutlets after the first half hour of baking:


Once flipped over, they are ready to go back into the oven.

Today I suggest you prepare juicy and tasty cutlets. Which? Choose according to your taste! I can offer you a step-by-step recipe for cutlets made from minced turkey, pork, chicken and pollock, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a frying pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.

Simple secrets of tasty and juicy cutlets.

But first, let's determine what principles of preparing cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “as old as time” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young people and beginners sometimes need to say simple things.

And it’s not a fact that they seem so obvious to them!

• • Of course, you can make cutlets without bread... But the question is: will this dish be called cutlets? After all, bread, which we first soak in water or milk and then add to the minced meat for cutlets, is an essential ingredient in almost any recipe for delicious homemade cutlets. And the point here is not about saving on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, and tastier. But we are not talking about ready-made minced meat bought in a store (you’ll never guess what’s already been added there!), but rather about pure minced meat that you have just turned with your own hands from a natural piece of meat;
  • Water (milk, cream, mineral water) must be present in the minced meat for cutlets. It is moisture that makes the cutlets juicy and soft. The more fatty component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). The water must be cooled to an icy state. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of “semi-finished products”.
  • Not everyone knows that in addition to adding cold milk, ice water or even mineral water to the minced meat, such minced meat must be beaten. This is done very simply - as with dough, scoop up handfuls of minced meat and throw it back into the bowl, do this 15-20 times. The liquid is absorbed into the minced meat and the cutlets turn out very juicy. It would be good to give the minced meat some time to stand - about half an hour, or maybe more;
  • It is for juiciness that cabbage, potatoes, and onions are added to the minced meat for cutlets. Moreover, you need to chop them very finely (do not turn them through a meat grinder or in a blender, it is important to chop them very finely”). Although there are, of course, recipes that suggest running these additives through a meat grinder or passing them through a blender, it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;

And of course, the quality of the meat from which the minced meat for the cutlets is made is very important for the quality of the final product. It is impossible to make tasty cutlets from old, dry, frozen or, God forbid, rancid meat with any additives or “magic” ingredients... Although the cooks of some school canteens would argue with me now...

For these wonderful, juicy and tasty cutlets, we will need ground turkey (turkey meat), as well as the following simple ingredients.

• turkey fillet (or any minced meat) - 1 kg
• loaf (bread) - 150g
• milk - 150g
• egg - 1 pc.
• onions - 2 pcs
• salt, pepper - to taste
• sunflower oil for frying
• garlic - optional

1 If you make the minced meat yourself, cut the turkey fillet into pieces and pass through a meat grinder. Some people immediately turn the peeled onion to speed up the process, but if you chop the onion finely and finely and add it to the finished minced meat, the cutlets will turn out juicier. 2 Soak the bread in warm milk or water. Many people advise cutting off the crusts, but if you turn the meat through a meat grinder, then you can add the bread there too - into the meat grinder, and the crusts will not bother us. If you add bread directly to the prepared minced meat, it is easier to knead it when there are no crusts. 3 When the turkey meat, onion and bread are already mixed in the minced meat, add one egg, salt and pepper. Mix everything and beat the minced meat in the same way as you beat the dough, about a minute is enough - this way our cutlets will not fall apart and crawl in the pan, but will be strong, elastic and appetizing. 4 Place the frying pan on the stove, add a little vegetable oil and heat well. With wet hands, form a ball of minced meat with your hands, slightly flatten it on both sides, give it the desired shape - round or pie shape, and place it in a hot frying pan. You can roll the cutlets in breadcrumbs, flour or egg white, but you can do without it - the cutlets will still have a good shape, beautiful golden frying and an appetizing crispy crust. 1 Fry the cutlets on one side until golden brown, turn them over and cover with a lid. Under the lid, the cutlets will steam and reach readiness. As soon as you cover with a lid, reduce the heat to low and watch for readiness. Usually, such cutlets are cooked on the fire for 10-15 minutes, depending on the size of the cutlets.

All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!

Very tender minced chicken cutlets - let's reveal the secret of amazing juiciness.

In principle, you can easily take the previous recipe, replace the ground turkey with chicken and cook delicious chicken cutlets. But we will go a different way! Let's add delicious products to our list of ingredients and improve the taste even more radically!

Look at what products we need, prepare, and let's go cook and learn the new secrets of juicy minced meat for cutlets.

Compound:

• Minced chicken – 500 g
• White bread - 3 slices
• Onion - 1 piece
• Garlic - 2 cloves
• Egg - 1 pc.
• Cream 35% - 4 tbsp.
• Milk – 100 ml
• Butter - 70 g
• Salt, black pepper to taste
• For breading - dry bread crumbs, breadcrumbs or flour

1 You can take ready-made minced meat (of good quality, without unnecessary additives), or you can prepare it yourself from any parts of the chicken, even from the breast - our cutlets won’t be dry anyway - we know the secret :) 2 Cut off the crusts from the bread, cut it into cubes and soak in warm milk. Chop the onion and garlic as finely as possible and add to the minced chicken. 3 Add the egg, soaked bread squeezed out of the milk, salt and pepper. Let's mix everything. Add cold cream and thoroughly, preferably by hand, knead the minced chicken until smooth. 4 Now let’s take our main “secret” ingredient, which will provide our minced chicken with special juiciness and fluffiness - frozen butter. Grate it into minced meat on a coarse grater, mix quickly (before it melts!) and quickly start frying. By the way, you definitely need to fry these cutlets over low heat, then the oil inside will be distributed throughout the minced meat as needed, evenly, and will not leak out. 5 Place the frying pan with oil on heat, and while it is heating up, form the cutlets of the shape we need. To make them as beautiful as in the photo, roll them in breadcrumbs or dry bread crumbs. But it can also be simply in flour. 6 We fry our chicken cutlets on both sides and, what is important for this particular recipe, do not close the lid!

The most delicious and tender chicken cutlets are ready. Serve them with any salad, herbs, vegetables or any other type of side dish - it won’t make them any less tasty :-))

Minced pork cutlets with cabbage - “Lazy cabbage rolls”.

Pork tastes great with cabbage, so for the so-called “lazy cabbage rolls,” which are essentially minced meat cutlets with cabbage, we’ll choose it. Pork, as a rule, is quite fatty in composition, so let’s “dilute” it with lean cabbage and the total will be just right :) In terms of proportions, take minced pork and cabbage in equal parts.

I suggest you make this recipe not only “lazy”, but also quick - we will grind all our additives with a blender until it becomes mushy.

To coat the cutlets, we will use cornmeal - then we will get a beautiful yellow tint to our cutlets, look how they look in the photo. If you don’t have such flour, but you have corn grits, grind it in a coffee grinder or blender and get the desired product.

Let's take the following products:

• minced pork - 300g
• cabbage - 300g
• onion - 1 head
• egg - 1 piece
• seasonings and salt - to taste
• corn flour - for breading vegetable oil - for frying

Cooking process:

1 We prepare everything according to the usual scheme. The only difference in this recipe is that we chop the onion and cabbage in a blender. After chopping, lightly squeeze out excess juice from the cabbage. Beat the egg into the onion before chopping. 2 Salt and pepper the minced meat and knead thoroughly. We form cutlets, roll in corn flour and place in a hot frying pan with oil. We lay it out carefully, because... The minced meat turns out to be tender not only in taste, but also in consistency - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When both sides are browned, consider it ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!

Minced meat cutlets with potatoes - video recipe.

Do you think that housewives add bread, cabbage, and potatoes to minced cutlets to save money? So you haven’t tried real minced meat cutlets with potatoes - they’re oh-so delicious!

Compound:

• minced meat - 1 kg.
• raw potatoes - 4 pcs. (average)
• onion - 1-2 pcs.
• egg - 1 piece
• seasonings and salt - to taste
• cold water - 2-3 tbsp.

But the essence of the preparation does not change! This recipe differs from the previous recipe only in that raw cabbage must be replaced with raw, finely grated potatoes. I won’t even describe the rest - do everything exactly the same, I’ll just indicate the possible proportions of the products.

But, if suddenly something still doesn’t work out, watch this short video, which shows step by step the process of preparing these particular cutlets - with potatoes and minced meat.

Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.

I can’t pass up such a recipe as minced meat cutlets baked in the oven. For those who don’t really like fatty foods (and we must admit that cutlets fried in a frying pan are a rather high-calorie dish with a lot of fat and “harmful” cholesterol) - cutlets in the oven will be an excellent substitute. They are still very tasty and juicy, look very appetizing, and also save the housewife not only oil, but also time. After all, you don’t need to stand at the stove - just load everything into the oven, set the temperature and note the time.

Compound:

• minced meat – 1 kg. (chicken – 700 g and pork + beef – 300 g),
• white bread (crumb) – 1 piece,
• onion – 150 g.,
• potatoes – 150 g.,
• garlic – 1 tooth,
• egg – 1 pc.,
• salt, pepper - to taste,
• kefir (sour cream, cream) – 1 tbsp.,
• vegetable oil – 1 tbsp.
• water – 0.5+0.5 cups.

The process of cooking cutlets in the oven:

1 piece of white bread (it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onions, peeled, and briefly swirl in a blender. Add the soaked bread to the onion without squeezing it out of the water and mix everything again with a blender.
2 The minced meat in this recipe is taken in the following proportions: chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can take more pork if you want more fat, in general, choose the proportions to your taste. 3 Grate the potatoes on a fine grater and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to do this.
4 Add the onion mixture here and break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). Mix the minced meat thoroughly and beat it so that our cutlets do not fall apart and are as juicy and fluffy as possible. This is a very important stage in preparing minced meat for any cutlets.

5 Cover the oven tray with parchment and grease it with a little sunflower oil. We form cutlets and place them on a sheet. You can additionally beat off the minced meat by tossing the cutlet from one palm to the other. You can roll the cutlets in breading or flour.
6 Place in a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the sheet and put it in the oven again until golden brown. Do not turn the cutlets over during baking.

We got such beautiful and moderately dietary cutlets. This is a very simple and quick way to prepare delicious and juicy cutlets - be sure to try this cooking option.

Pollock fish cutlets without bread - Not only tasty, but also healthy!

Continuing the theme of healthier eating, I want to offer you a wonderful recipe for fish cutlets - minced pollock cutlets. Pollock is an excellent choice for fish cutlets: it is not an expensive type of fish, has few bones, no need to clean the scales, and as for the beneficial properties (content of vitamins A, B1, B2, B9, minerals and trace elements) - it is in no way inferior expensive varieties of fish.

The only complaint about pollock is that the minced meat can turn out a little dry.For those who do not have enough fat content, you can roll an additional piece of lard into the minced meat or add a couple of tablespoons of olive oil to the minced meat. For fish cutlets, it is generally typical to take low-fat varieties of white fish, but at the same time increase the fat content with separate additives.

By the way, another original and “tasty” way to add fat content to dry fish (and not only fish) mince. Directly in the frying pan, put a piece of frozen butter into the already prepared cutlets, press it in so that it is inside the minced meat. During cooking, the butter will melt and give the dish a great creamy taste!

But, if we talk about the benefits of such a product as fish cutlets (and this is a dietary dish by all standards!), then you don’t need to add anything, no additional fats are required. This recipe also calls for a small amount of oil in the pan and the absence of bread and flour in the cutlets.

If you don’t have special cookware with a non-stick coating on which you can fry with almost no oil, you can cook these cutlets in the oven, or steam them, whichever you prefer.

I still like the cutlets to look more browned; a small, slightly toasted crust won’t hurt, the main thing is to cook over very moderate heat and with a small amount of oil.

Compound:

• minced pollock - 1.3 kg.
• onions – 3 pcs.medium size
• potatoes – 3 pcs.
• garlic – 3 cloves
• egg – 3 pcs.
• salt, pepper, spices - to taste

Step-by-step recipe for making pollock cutlets:

1 Grind the pollock fillet and peeled potatoes through a meat grinder. It is better not to twist the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All the onion juice will go to waste! It’s better to finely chop the onion with a knife - this way it will remain juicy and tasteful in our fish cutlets. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we prepare these cutlets without bread! Mix everything thoroughly. 3 The minced meat turns out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here the juiciness of the cutlets will be given to us by pieces of potato and onion pieces. But in order to reduce excessive moisture separation, you need, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it and throwing it into a bowl. This way we will improve the connection between the minced meat and the egg and create greater “stickiness”; the cutlets will not fall apart too much. 4 We do not bread the cutlets so as not to add flour to our dietary recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.

5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can further steam them after frying is completed under the lid, adding a little water.

Let me remind you that in this recipe, for the sake of health benefits and increasing the “dietary value” of our dish, we excluded bread completely. But according to tradition, in the classic recipe for fish cutlets, bread must be added, and in fish cutlets, the bread is usually soaked in milk, and not in water. Still, fish cutlets require more gentle handling :)

What type of cutlets do you cook? What type of minced meat and additives do you prefer? Share your successful finds and favorite recipes for minced meat cutlets in the comments!