Pork cutlets, the recipe of which we will consider below, can be prepared in different ways. Some cooks fry them in a pan, while others prefer to bake them in the oven. In addition, there are such housewives who use exclusively steam cutlets. Today we will present you several ways to prepare such products. Which one to use is up to you.

Step by step recipe for delicious pork cutlets

Surely there are no such people who would not love delicious fried cutlets. If you have not tried to cook such products yourself before, then it's time to do it.

So, the recipe for delicious pork cutlets requires the use of:

• onion sharp - 2 heads;
• fresh pork without fat - about 1.5 kg;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken eggs - 1 pc.;
• potatoes - 1 small tuber;
• sunflower oil - for frying;
• breadcrumbs - optional.

Preparation of minced pork

How should pork cutlets be made? The recipe for these products requires the preparation of fragrant and homogeneous minced meat. To do this, fresh meat is thoroughly washed in cool water, and then cut into large pieces and ground in a meat grinder. Exactly the same is done with large heads. onion. After that, both components are combined, flavored with pepper and salt. Also, grated raw potatoes, a crumb of white bread soaked in whole milk, and raw egg. All ingredients are thoroughly mixed until a homogeneous minced meat is obtained.

Product forming

How should pork cutlets be formed? This recipe does not require any special equipment. To form semi-finished products, they take about 2 large spoons of freshly prepared minced meat in their hands and mold a cutlet out of it. Then it is rolled in breadcrumbs. After that, proceed to the formation of all other semi-finished products.

The process of frying in a pan with oil

How should pork chops be fried? The recipe for this dish requires the use of a thick-walled pan. About 40 ml of sunflower oil is poured into it and heated a little. Then several semi-finished products are laid out in a hot dish and fried on both sides for 13-15 minutes. During this time, the cutlets should be fully cooked, become ruddy and juicy.

We serve the dish to the table

Fried minced meat (pork) cutlets, the recipe of which we reviewed above, should only be served hot. At the same time, they are recommended to be consumed together with some kind of side dish (for example, mashed potatoes or boiled pasta) and a piece of bread.

Oven-baked cutlets: recipe

Beef, pork are excellent raw materials for cooking delicious and tender cutlets. As a rule, such products are fried in a pan. However, in this section of the article, we decided to tell you about how they can be baked in the oven. For this we need:

• spicy onion - 2 heads;
• fresh pork without fat - about 600 g;
• young beef - about 500 g;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken egg - 1 pc.;
• fresh parsley and dill - 1 small bunch each;
• sunflower oil - for frying;
• breadcrumbs- at your look.

Making mixed stuffing

The recipe for chopped pork and beef cutlets is very popular with those who prefer to eat the most satisfying and delicious products baked in the oven. Before preparing such a dish, you should make mixed fragrant minced meat. To do this, thoroughly wash pork and beef, removing all inedible elements from them. Then the meat product is finely chopped with a sharp knife. Large onion heads are crushed in exactly the same way. Then they are laid out in a deep bowl along with meat product, pepper and salt. After mixing the ingredients, they add a raw chicken egg, a crumb of bread soaked in milk, chopped parsley and dill. The output is very fragrant and homogeneous minced meat.

Formation of cutlets

According to the method of formation, the presented recipe for chopped pork and beef cutlets is practically no different from the one described above. To do this, take the required amount of minced meat in your hands and form a ball out of it. After flattening the product, it is rolled in breadcrumbs, and then proceed to the manufacture of another semi-finished product.

Heat treatment process

Minced meat (pork) cutlets, the recipe of which we are considering, should not only be baked in the oven, but also pre-fried in a pan. To do this, sunflower oil is strongly heated in a saucepan, and then semi-finished products are laid out. Fry them on both sides over high heat until golden brown (within 2-3 minutes). After this, the products are laid out on a baking sheet and sent to the oven. At a temperature of 190 degrees they are cooked for 40 minutes. The specified time is enough for the products to bake well, become ruddy and juicy.

Serving to the table

Having prepared delicious cutlets in the oven, they are carefully removed and distributed on plates along with a side dish. Eat such a lunch with a slice of bread and a salad of fresh vegetables.

Making steam cutlets

How to make steam pork cutlets? We will present a photo, a recipe for preparing these products right now. For this we need:

Cooking minced meat

Minced meat for such a dish is prepared in the classical way. Fresh pork without fat is thoroughly washed in cool water, and then cut into large pieces and chopped in a blender. Together with the meat product in the kitchen device, onion heads are also converted into gruel. Then spices are added to the minced meat, a raw egg and a crumb of bread soaked in milk.

Product forming

After preparing the minced pork, they pick it up in the amount of 2 large spoons and form a cutlet. Then the product is rolled in wheat flour. By analogy, all other semi-finished products are made.

Cooking meatballs in a steamer

Having formed all the pork cutlets, immediately proceed to their heat treatment. To do this, take a double boiler and lubricate its grid with any cooking oil or vegetable oil. Then all the products are laid out in the bowl. They are covered with a lid and steamed for 46 minutes. During this time, the minced pork should be fully cooked and become soft.

Serve right for dinner

After the pork cutlets have been steamed, they are carefully removed from the grid and distributed on plates. In addition to the products, a tasty and satisfying side dish is prepared. It is advisable to consume such a lunch with vegetable salad and a piece of brown bread.

Summing up

As you can see, in the preparation of pork and beef cutlets there is nothing complicated. Moreover, they can be done using different devices. If you wish, you can cook such products with the addition of mushrooms, various vegetables (for example, carrots or pumpkins), herbs, green beans, and so on. For greater juiciness for pork cutlets, it is recommended to separately make tomato or creamy gravy.

Minced meat dishes are found in all cuisines of the planet. For the majority, these are not only national dishes, but also the most familiar food, known since childhood. Cutlets are prepared from any ingredients: from pure meat, from its different varieties, with the addition of vegetables, cheese, etc. However, pork is increasingly preferred these days.

Pork cutlets cook quickly, are juicy, tasty and very nutritious. Several classic recipes, as well as cooking secrets, will be discussed in this article.

Classic recipe

Components:

• pork - 0.5 kg;
• egg;
• bulb;
• bread crumb (wheat) - 0.2 kg;
• breading;
• oil;
• salt and spices.

Time: 30 minutes.

Value (calorie content): 263 kcal / 100 gr.

Let's describe in detail classic recipe minced pork cutlet. You can buy ready-made minced meat or make it yourself. In this case, hand-made cooking will be considered, and in all subsequent ones this recipe will be implied. Accordingly, the cooking time (for other descriptions) will be calculated without taking into account the preparation of minced meat.

Bread is soaked in milk or water, squeezing out excess moisture. Scroll the meat, onions and bread with a meat grinder.

If desired, you can use a large cutting or, conversely, the smallest and scroll the meat twice. However, you should not use a blender - you can make sausages or souffles from mashed meat, but such a “grinding” will not work for cutlets - the dish will come out tough.

An egg, salt, spices are introduced into the finished minced meat. Everything is mixed up. The next procedure is "beating off". The mass is taken in the palm of the hand and thrown onto the table or the bottom of the dish from a height of about 30 cm. special effort no need to apply.

The process is repeated 10-20 times. At first, this procedure seems strange to many, but it should not be neglected - during the “blows” the mass is saturated with oxygen, which makes the minced meat supple, elastic, and the finished cutlets are soft, but juicy.

Round or ellipsoidal blanks are formed from minced meat. Each cutlet is well crumbled in breading and placed in a frying pan in very hot oil. After frying on both sides (the crust should take on a pleasant, golden color), the fire decreases and the dish comes to readiness under the lid.

Juicy cutlets: pork with zucchini

Components:

• minced meat - half a kilo;
• zucchini - 200 gr;
• salt;
• oil;
• breading.

Time: 20 minutes.

Value (calorie content): 221 kcal / 100 gr.

Juicy minced pork cutlets with zucchini are prepared as follows. For this recipe, you can use classic minced meat, then the cutlets will come out softer, but also more nutritious (with the indicated value), or you can use the recipe without bread - in this case, the calorie content will decrease to 190-200 units.

Zucchini is passed through a meat grinder or grater. It must be slightly salted and allowed to stand until the juice is released (several minutes).

Squeeze out the liquid, and add the pulp to the minced meat, mixing well. Take off the mass. Form cutlets using breading and fry in hot oil. Bring to readiness at the minimum temperature of the burner, under the lid.

Pork cutlets with cheese in the oven

Components:

• minced meat - 500 gr;
• cheese - 70-100 gr;
• oil;
• breading.

Time: 35 minutes.

Great recipe for a quick and easy meal. Cheese can be used in three different ways:

• grate and mix into the minced meat (this recipe is recommended for the oven, but you should not use it for the pan - the cutlets can burn and spread);
• sprinkle semi-finished cutlets with cheese and then cook under it;
• cut the cheese into cubes and lay inside the patties - during the cooking process it will melt and you will get a kind of “zrazy with cheese”.

How to cook minced pork cutlets with cheese in the oven? Having chosen one of the methods, cutlets are formed, breading is carefully applied. In the case of zrazy, breading is the most important - its purpose, among other things, when fried, is not to release the melted cheese from the dish.

The oven is heating up. 180-200 degrees will be quite enough. The baking sheet is greased and cutlets are placed on it. Ready in about 25 minutes. If it is decided to sprinkle the cheese on top, then this must be done after 15 minutes.

Cutlets from pork and minced beef

Components:

• minced pork - 250 gr;
• minced beef - 250 gr;
• bread, salt, onion and spices - according to the classic recipe;
• oil;
• breadcrumbs.

Time: 30 minutes.

Value (calorie content): 245 kcal.

Pork tends to be a fatter meat than beef. A mixture of these ingredients will balance the taste - pork fat soak dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in proportions of 50/50, however, if the pork is too fatty, you can increase the amount of beef.

Minced meat is prepared according to the classic recipe, but using beef. Cutlets are formed, breaded and fried in hot oil.

Chicken and pork

Components:

• minced pork - 250 gr;
• chicken - the same amount;
• the rest of the ingredients for minced meat according to the classic recipe;
• oil (for frying);
• breadcrumbs for breading.

Time: 30 minutes.

Value (calorie content): 230 kcal.

How to cook delicious minced chicken and pork cutlets? The recipe largely repeats the previous one. However, the ratio of chicken and pork gives a more dietary combination, and the tenderness of the dish increases several times.

Classic minced meat is being prepared, beaten off. Cutlets are formed and breaded. The dish can be fried in a pan or baked in the oven at 200 degrees.

Culinary Secrets

The recipes are listed above. Any hostess can choose them or combine her own. In any case, it is worth knowing a few very important secrets so that the dishes turn out at the highest possible level:

Pork is one of the most convenient products for meatballs. The dishes come out of it delicious, but you must follow the rules and proportions indicated in the article, otherwise it is possible to get dry and hard food. If you use these simple tips, the food will turn out juicy and will surely cause the praise of loved ones!

And another simple recipe for delicious cutlets is in the next video.

Frozen pork that fills the shelves of our stores is not always amenable to heat treatment such as frying, stewing or baking. But the stuffing from it turns out pretty good. Of course, you need to season it with spices, add the right ingredients and beat it well. I often make pork cutlets - the most delicious recipe for us, the one in which there is onion with garlic, spices and bread soaked in water is added. You can also grate raw potatoes and add greenfinch. If there is only meat in the cutlets, then meat juice will flow out during frying, they will be dry. But you shouldn’t put a lot of bread either, everything should be in moderation.

My recipe for delicious pork cutlets is quite economical and simple. But neither one nor the other affects the taste - the cutlets are wonderful: very juicy, soft, slightly spicy, with a delicious fried crust.

Ingredients

To prepare minced pork cutlets you will need:

• moderately fatty pork - 500 g;
• onion - 2 heads;
• garlic - 4-5 cloves;
• slices of white bread - 3-4 pieces;
• water - 0.5 cups;
• egg - 1 pc;
• black pepper, red, basil - 0.5 tsp each;
• salt - about 1 tsp. (taste);
• refined sunflower oil - 5-6 tbsp. l.

How to cook delicious pork cutlets. Recipe

For minced meat, I bought a piece of pork shoulder with fat in advance. You can take minced meat, but given the quality of modern products, it is better to make it at home - it will take a few minutes. Or buy pork and ask in a butcher shop to grind it in a meat grinder. At least you will know what kind of meat you are cooking cutlets from and you will be sure of its freshness.

Peeled the onion, cut it into quarters. Removed the husk from the garlic cloves. Onions give the minced meat a special taste and juiciness, but there is no specific taste or smell in the cutlets. So do not be afraid that you will spoil the cutlets, on the contrary - if there are not enough onions, they will not have enough juiciness. I focus on the following proportions: 0.5 kg. pork two onions the size of a medium apple.

I cut off the crusts from slices of bread, break the crumb into small pieces. I put it in cold water for a couple of minutes. Then I squeeze lightly so that the crumb remains wet, but the water does not flow from it.

I grind pieces of meat in a meat grinder with a conventional grate once. For more tender, homogeneous minced meat, you can change the grate to a fine one or scroll twice (another option is to grind with a blender with an “upper knife” nozzle).

After the meat, I scroll the onion and garlic. I shift the fragrant gruel into a bowl with minced meat.

And finally, I skip the soaked bread, at the same time cleaning the screw and knife from the remnants of minced meat and onions. I also add bread gruel to minced meat.

Mix lightly, beat in a large egg. You can first beat with a whisk or use only the protein (also beat), and leave the yolk for baking.

After the egg and minced meat are mixed, I flavor the cutlet mass with spices and salt. You need to salt moderately, if you taste the minced meat, then the salt should be felt, but so that there is no feeling of oversalting.

Pork cutlets will be easier to form and will not fall apart when frying if the minced meat is beaten well. I collect a little in the palm of my hand, throw it back into the bowl and so on until it turns out viscous, almost homogeneous mass. Particles of minced meat break, stick together better. I cover, let it brew for about ten minutes or put it in the refrigerator while the side dish is being prepared.

I make cutlets not very large, each one takes about 1.5-2 tbsp. l. minced meat (or 50-60 grams each). I form oval-shaped blanks, periodically substituting my palms under cold water, otherwise they will stick to my hands. If you don’t get neat cutlets, try tossing a portion of minced meat from palm to palm, as if making snowballs. After a few seconds, the workpiece will become smooth, dense. You just need to give it shape. I didn’t do the breading, because there is bread in the composition, it absorbs meat juice, delays it, due to this, pork cutlets are very soft. If you decide to pane, then you can use ground crackers, wheat or corn flour (from the last crust will be dense, then you definitely need to stew in the sauce).

Pour enough oil into the pan. I heat it up over medium heat. I stack the cutlets, leaving a place between the blanks so that you can pry with a spatula or fork and turn over.

After 7-8 minutes, I check how browned the bottom is. If a uniform golden brown crust appears, I turn it over. The second side is fried a little less, also to a blush.

You can transfer the finished cutlets to a cauldron or stewpan, pour in a couple of tablespoons of water and simmer under the lid. They will become softer and more magnificent.

This time I just fried cutlets, I wanted just those, with a crispy crust. Made for a side dish mashed potatoes, took out sauerkraut, pickles. If you spend a little more time, then you can do it, any side dish will suit them. Bon appetit everyone! Your Plushkin.

A similar recipe for pork cutlets in breadcrumbs in video format

Delicious and juicy cutlets- a dish that absolutely all housewives love. And this is not surprising, because they are quite simple to cook, and they are combined with almost any side dish. Let's look at the recipes for minced pork cutlets and find out all the secrets of this truly classic dish.

Secrets of cooking tender meatballs

Of course, you can buy ready-made stuffing and thereby save your own time. But cutlets made from homemade minced meat will be tastier. Here is what the chefs advise us:

• for the preparation of minced meat, it is advisable to take fresh or chilled meat;
• it is better to make minced meat for cutlets mixed: if you use pork, then add a little beef or poultry meat;
• to make the cutlets airy, the minced meat must be kneaded as thoroughly as possible;
• if you add a little sour cream or a piece of butter to the minced meat, then the cutlets will turn out to be very juicy;
• before frying cutlets, minced meat should be placed in the refrigerator for about an hour;
• you need to fry the cutlets in this way: first, over high heat, until a crust forms, and then it needs to be gradually reduced;
• spices and seasonings for minced meat choose at your discretion, classic version Pepper and salt count.

Juicy minced pork cutlets: recipe

This is a classic pork cutlet recipe. And to make them airy and juicy, add bread soaked in milk and an egg to the minced meat.

Compound:

• 500 g pork;
• onion head;
• 1 chicken egg;
• 0.5 st. milk;
• flour;
• 2 slices of white bread;
• fresh greens;
• salt and a mixture of spices.

Cooking:

1. First of all, we wash the meat, dry it and pass it through a meat grinder. Some housewives twist the minced meat 2-3 times to get a more uniform consistency.
   
2. We slightly heat the milk and pour it over the bread, which we first separate from the crust.
3. Finely chop the onion and herbs. You can pass the onion through a meat grinder. We mix the minced meat, onions, herbs and bread, after squeezing it out.
   
4. Add the egg, salt and a mixture of spices to the minced meat, knead it well with your hands, like a dough.
   
5. Lightly grease your hands with vegetable oil and form cutlets. Roll each cutlet in flour.
   
6. Fry cutlets on both sides in vegetable oil.
   
7. If desired, cutlets can be stewed in a saucepan over low heat for about 10 minutes.

Wind cutlets from minced chicken and pork

Let's cook cutlets by making minced pork and chicken fillet. Only cutlets we will not fry in the usual way in a pan, but bake them in the oven. Believe me, their taste is simply unsurpassed. According to the same recipe, you can cook minced beef and pork cutlets. In general, it all depends on your taste preferences.

Compound:

• 350 g pork;
• 350 g chicken fillet;
• 80 g butter;
• 4 slices of wheat bread;
• 2 onion heads;
• 1 chicken egg;
• 1 ½ st. milk;
• 2-3 garlic cloves;
• breadcrumbs for breading;
• salt and a mixture of spices (you can take cumin and pepper).

Cooking:

Diet cutlets for a couple

If you are healthy and diet food, then the recipe for steaming minced beef and pork cutlets will come in handy. And the kitchen helper, the slow cooker, beloved by many housewives, will facilitate the process.

Compound:

• 300 g of beef and pork;
• 50 g butter;
• 2-3 slices of white bread;
• 2 garlic cloves;
• milk;
• 1 chicken egg;
• onion head;
• breadcrumbs for breading;
• salt and pepper mixture.

Cooking:

Such a meat dish as cutlets is familiar to every person. And although in different countries it has multifaceted variations, the goal when cooking cutlets is the same for everyone - to make them appetizing and satisfying. Success is ensured by properly selected ingredients that harmoniously combine with each other, giving the dish a non-trivial taste. So, pork cutlets are the most delicious recipe:

1. 200 grams of a loaf (pulp);
2. 2 eggs;
3. 3 garlic cloves;
4. Bulb of medium size;
5. Minced pork 600 grams;
6. 3 tablespoons of mayonnaise;
7. Salt, pepper, other seasonings at the discretion.

Initially, you should break the loaf into medium pieces and soak in a small amount of cold water for a couple of minutes.

During this time, you can finely chop the onion and garlic and combine with minced pork. After a few minutes in water, the loaf crumb must be slightly squeezed out and mixed with previously prepared ingredients. Then eggs, mayonnaise and seasonings are added to the container with the workpiece.

The resulting mass is thoroughly kneaded with the help of hands and you can begin to form meat balls so that they keep their shape, and the minced meat is not sticky to the palms, you must resort to using vegetable oil, which is recommended to lubricate your hands. Before putting the cutlets into the pan, it must first be warmed up and pour in the oil. You need to fry them until they acquire a golden hue on each side. It is important to remember that in order for the cutlets to fry inside, cover the pan with a lid.

Another recipe for delicious pork cutlets

In addition, there is another extraordinary recipe for delicious pork cutlets, which includes:

• One large egg;
• Small onion;
• 100 grams of flour;
• Minced pork 400 grams;
• Tablespoon potato starch;
• Seasonings to taste.

Minced meat is deposited in a container, preferably deep, a spoonful of potato starch is added to it, which is necessary to make the cutlets tender and airy. At this stage, you should also supply the minced meat with salt and pepper.

The ingredients are slightly mixed, and an egg is added to them. For chopping onions, you can use several options - the first of them is to pass it through a meat grinder, in this form the onion will practically not be felt, but the cutlets will get a pleasant and specific taste. If it is not important that the onion be finely chopped, you can resort to using coarse grater or cut with a knife.

Mix all the ingredients thoroughly with your hands and you can begin to form cutlets. Flour is necessary in order to roll decorated meatballs in it before frying, but breadcrumbs can also be used for this purpose.

Pour into the pan vegetable oil and heat, then lay out the cutlets and fry over medium heat on each side until a crust forms a golden hue, the meat will be stewed better if you cover the pan with a lid during frying.

Other equally delicious pork cutlets

For this recipe we need:

• quail eggs of the first grade - 12 - 15 pieces;
• half the pulp of a white loaf;
• pork neck;
• 3 medium-sized potatoes;
• a couple of small bulbs;
• low-fat milk or cream 400 ml;
• spices to taste.

The primary task is to cut the meat, for this purpose it is best to resort to a meat grinder or blender, beforehand, the pork must be cut into medium-sized pieces. The crumb of a loaf should be poured with the prescribed amount of milk or cream for a few minutes. During this time, it is necessary to prepare onions and potatoes, which must be peeled and cut into small pieces or passed through a meat grinder like meat. It is necessary to squeeze the juice from the ground onions and potatoes, but not all. The same procedure is done with bread, but first it is squeezed out and then placed in a blender. After all the main components of the recipe have passed the grinding stage, you can combine them and add spices, quail eggs and mix the minced meat thoroughly.

Then, in order to cook juicy cutlets, it is necessary to beat off the resulting mass, for this you can put the minced meat in a bag or wrap it in cling film and beat it with your fists without sparing. At the end of the procedure, you can make cutlets and start frying.

Pork cutlets - recipe in the oven

1. 200 ml of milk;
2. Pork 600 grams;
3. One potato;
4. One bow;
5. 2 garlic cloves;
6. Half of bread;
7. Spices to taste.

The meat is cut into medium pieces and sent to the meat grinder, you should not get carried away and grind it strongly, a single pass through the meat grinder is enough.

Half of the loaf is broken and poured with milk, settled for 2-3 minutes, during which time the onions and potatoes are cut and also chopped in a meat grinder.

Then they combine - meat, onions, potatoes and a loaf, which in this case should not be squeezed. The necessary spices are added, paprika, coriander, mint, parsley, chili can be added to the recipe, and the minced meat is intensively mixed by hand.

The final step is the formation of cue balls, without the need to use breadcrumbs or flour, put them on a baking sheet with baking paper and place in the oven, preheated to 200 degrees for half an hour.

After the elapsed time, it is necessary to remove the baking sheet and supply each cutlet with the resulting juice, then send it back for another 10 minutes.

The nuances of cooking delicious pork cutlets

There are several ways to help prepare the most delicious pork cutlets. Initially, it is necessary to deal with the main component - meat, which should not be dry in order for the dish to turn out juicy. Based on this, attention should be paid to the neck and pork tenderloin. But if you couldn’t find a juicier piece, you can use a little trick, namely, add a small amount of fat to the meat and grind it. In addition, meat products turn out to be more appetizing if you use homemade minced meat, and not purchased, and it is advisable to twist the minced meat before the cooking procedure itself. To give tenderness to cutlets, you should add eggs, but do not overdo it, you can limit yourself to one thing, since 2 or more eggs will make the minced meat rougher. In particular, a soaked loaf helps to give tenderness to the dish, which must be part of any recipe.

Possible garnish options

Central side dishes to this meat dish can serve - mashed potatoes, a salad of fresh vegetables (tomatoes, cucumbers, radishes, cabbage, carrots), you can also make a salad of boiled broccoli, cauliflower, peas and green beans. Supplement with sour stewed cabbage, multifaceted salts.

An excellent addition to any meat product is a large amount of greens, such as parsley, dill, regan, arugula. In addition, you can pay attention to such a side dish as rice, buckwheat, pearl barley with gravy or a variety of sauces.

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