Cutlets with butter inside. Thanks to the oil, the cutlets are surprisingly juicy. You can serve them with any side dish, for example, it will be very tasty with mashed potatoes and fresh vegetable salad.

INGREDIENTS

• Minced meat - 650 gr.
• Salt - 1 tsp (incomplete)
• Seasoning for minced meat - 1/2 tsp.
• Bulb (small) - 1 pc.
• Garlic - 1-2 tooth
• Butter - 80g.
• Egg - 2 pcs.
• Breadcrumbs - for boning
• Vegetable oil - for frying

• STEP-BY-STEP COOKING RECIPE

• We take any minced meat from me with pork in a ratio of 50 to 50. The weight of minced meat is 650 gr. Add an incomplete teaspoon of salt, half a teaspoon of seasoning for minced meat, a small onion and 2 cloves of garlic, chopped through a blender. Mix everything well and beat the minced meat. We divide the minced meat into parts, each part is about 80-85 gr. I got 8 pcs.

  Let's cook breadcrumbs, I make the loaf myself, cut it, dry it in the oven and grind it with a blender. Break 2 eggs, add salt and beat with a whisk.
  Butter just from the refrigerator, cut into sticks weighing about 10-15 grams, butter just from the refrigerator. We fix the edges well.
  Now roll the cutlets in breadcrumbs, then put in the egg and again roll in breadcrumbs. We do this well so that the butter does not leak out during the frying process.
  We take cones of minced meat, make a cake, put butter. Pour vegetable oil into a saucepan and immediately turn on the oven to heat up. Add the patties and fry the patties over medium heat until golden brown on both sides, about 2-3 minutes per side.
  Fried cutlets, put on a baking sheet and put in a preheated oven and cook the cutlets at 200 degrees for 10-15 minutes.
  You can see the details and cooking details in my short video below.
  Bon appetit!

Calories: Not specified
Cooking time: Not indicated

It turns out that the origin of the cutlet is French. And a dish a few decades ago was quite exquisite. In France, a cutlet was called a fried piece juicy beef. Definitely on the ribs. In Russian cuisine, the “foreign beauty” has taken root, but has undergone significant changes. Lost both the bone and the former appearance. But it has become a universal favorite: almost every housewife has her own signature recipe for delicious meat cutlets. Try, for example, or cutlets with butter filling, which we will cook today.

Cutlets with butter inside - recipe with photo.

Ingredients for making cutlets:
- meat;
- onion;
- bun;
- milk;
- 1 egg;
- salt;
- pepper;
- butter;
- greenery;
- flour;
- refined vegetable oil.

How to cook with a photo step by step

For creamy cutlets from the category of “just overeating”, minced meat is best made at home. Pass lean pork meat through a meat grinder. You can combine two types of meat. In this case pork tenderloin they buy fatty, and beef, on the contrary, is lean. Cutlets made from freshly prepared minced meat are especially tender. Of course, defrosted will do. But the taste won't be the same.

Onion must be added to minced meat. It is scrolled along with the meat, grated or finely chopped. Whoever likes it. One medium onion is enough for half a kilogram of minced meat.



You can’t cook juicy cutlets without a roll. The bread crumb keeps the meat juice inside. Otherwise, during frying, it will leak into the pan, and the cutlets will come out dry and tough. Cut off the crust from two pieces of loaf and pour milk over them. When the crumb swells, it is slightly squeezed out and added to the minced meat.




One raw egg is also broken there.






The cutlet mixture is salted, peppered and thoroughly kneaded.




For a creamy-spicy taste, a filling of butter and herbs is placed inside each cutlet. The butter is pre-frozen, and the dill and parsley are finely chopped with a sharp knife.

So that the minced meat does not stick to your hands, they are moistened with cold water. First, a small cake is formed.






Butter and greens are placed on it (in the center), covered with the same cake on top.




Give the cutlet shape and roll in flour.




Fried cutlets on a refined vegetable oil, in a heavy-bottomed skillet. First, over medium heat, to form a golden crust. Literally 2-3 minutes on each side.




Then the gas is reduced, and the cutlets are brought to readiness under the lid.
If you press a fork on the finished cutlet, clear juice will come out. And the smell is beyond words.






Cutlets with a creamy-spicy taste are ready. A subtle dill spirit in harmony with a warm, creamy aroma. True French excellence!
We also offer you a very interesting recipe.

There are many excellent recipes for cooking meatballs. Every time you want to add some zest to this dish. This time I suggest cooking cutlets with butter inside. The meatballs are juicy and very tasty. Minced meat can be prepared from any meat. Try it, they make wonderful meatballs!

Ingredients

To prepare cutlets with butter inside, you will need:

pork (pulp) - 400 g;

chicken fillet - 200 g;

raw potatoes - 1 pc.;

black ground pepper, salt - to taste;

semolina - 1 tbsp. l.;

onion - 1 pc.;

egg - 1 pc.;

butter - 50 g;

dill greens;

vegetable oil for frying.

Cooking steps

Rinse the meat under running water, dry and pass through a meat grinder.

Peel and wash onions and potatoes. Also pass through a meat grinder, add to minced meat.

Add to stuffing semolina, egg, salt, pepper and mix well.

Finely chop the dill. Cut the butter into small cubes. From a small amount of minced meat, form a cake, on which put a piece of butter, rolled in dill.

Form a patty. Similarly, prepare all cutlets with butter inside.

Heat the vegetable oil in a frying pan, put the cutlets and fry over medium heat until golden brown from two sides.

Fry for about 3-4 minutes on each side. If desired, ready-made cutlets can be put in a saucepan, add a little water and simmer under the lid for 7-10 minutes.

Very tasty, juicy cutlets cooked with butter inside, serve hot.

Bon appetit!

chicken cutlets with butter inside - this is a new vision of familiar food. Ordinary meatballs stuffed with butter become the signature dish of a hostess who loves to surprise. The dish is very tender and juicy. Oil flows out of the middle of each cutlet when broken. It's very appetizing. The family will be impressed and the guests will ask for the recipe.

Ingredients:

• minced chicken - 300 g;
• loaf - 100 g;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• butter - 50 g;
• wheat flour - 200 g;
• salt, spices - to taste;
• vegetable oil - 20 ml.

Cooking

We send the butter to the freezer.

We use minced chicken home cooking. If there is no opportunity or desire to cook it with your own hands, you can take the store. But in this case, preference should be given to the chilled version.

We take yesterday's loaf. We cut off the crusts. We put the crumb in a bowl, fill it with water or milk. After 10-15 minutes, squeeze and rub with your hands.

Add the soaked bread to the minced meat. We send grated on a grater there onion.

We drive in a chicken egg.

Salt, season with spices to taste. We mix everything well with our hands, grinding the mass and combining it into one whole. Then we beat it so that it thickens. To do this, take the minced meat and sharply throw it into a bowl. And so 3-4 times.

Cut the frozen butter into pieces with a knife dipped in hot water.

We heat up the pan. Pour vegetable oil into it.

We take part of the minced meat, turn it on the palm of your hand into a cake. Put oil in the center.

We cover with the other part of the minced meat and form an oblong or round cutlet so that the oil is securely sealed inside.

Pour flour into a plate. We roll the cutlet in it.

Place the patties in the hot oil in a frying pan. Fry over medium heat until the bottom is browned.

Turn over after 3-4 minutes and fry for the same amount.

Very juicy, fragrant and incredibly tasty minced chicken cutlets with butter - the most favorite in our family! It is the oil that gives the cutlets juiciness and a pleasant creamy aroma. I do not add a whole egg to these cutlets, but use only the yolk ( egg white coagulates faster than meat protein and cutlets become tough). Cutlets will be especially tasty if you make minced meat from poultry meat.

To make the most delicious chicken cutlets, take minced chicken, garlic, onion, bread, milk, egg yolk, butter, vegetable oil, salt, breadcrumbs.

Combine minced chicken with minced onion and garlic squeezed through a press.

Add soft butter, egg yolk and pieces of bread soaked 10 minutes before in milk to the minced meat (take the bread that you usually use to make cutlets - white, wheat, rye).

Mix the minced meat with your hand, salt to taste. Thoroughly knead the bread so that it is properly distributed in the stuffing. If desired, ground black pepper can also be added to the minced meat for cutlets, I did not use it.

Form minced meat into small cutlets, bread them in breadcrumbs and fry in vegetable oil on both sides.

Cutlets can simply be fried until cooked in a pan, or you can later stew them a little in a saucepan with water. The second option is more acceptable if the cutlets will be eaten by children.

While the patties are frying, you can prepare some side dish for them.

The most delicious chicken cutlets with butter, ready - enjoy your meal!