Not every housewife knows how to cook juicy cutlets … We will tell you the secret of delicious and juicy beef and chicken cutlets. A step-by-step recipe with a photo will help you with this.
There are a lot of options for cooking cutlets. We will tell you about one of them. Chicken fillet itself is dry. Beef alone is also not very good for cutlets. But two types of this meat in place create the perfect blow. But even here it is worth paying attention to some of the nuances.
Secrets of how to make cutlets juicy
- Take meat for cutlets with streaks of fat. If the meat is without fat, then add 100 grams of lard to the minced meat.
- Before forming the cutlets, beat the minced meat on the table or on the palm of your hand.
- Onions are the key to the juiciness of cutlets. Never spare onions in cutlets.
- Ice water added to the minced meat just before forming the cutlets, make them juicy.
- Caloric content per 100 g - 160 kcal.
- Servings - 10
- Cooking time - 1 hour 20 minutes
Ingredients:
- Beef - 500 g
- Chicken fillet - 350 g
- Onions - 2 pcs.
- Bread - 3 slices
- Milk - 100 ml
- Potatoes - 1 pc.
- Breadcrumbs - 2-3 packs
- Vegetable oil for frying
- Salt - 1 tsp
- Pepper - 1/2 tsp.
Step-by-step preparation of juicy beef and chicken cutlets: a recipe with a photo
Rinse the meat and pat dry with a paper towel. Scroll the meat 2-3 times in a meat grinder. The minced meat should be as homogeneous as possible. In the photo, the minced meat is scrolled once, and you can see that its structure is not at all uniform. On the second or third pass, add onions and potatoes.
Soak the bread in milk. It should soften. Bread is added to cutlets to make them softer. In addition to bread, you can use semolina or zucchini and even oatmeal.
Scroll the bread in a meat grinder to the minced meat. To prevent the bread from sticking to the walls of the meat grinder, alternate bread with potatoes.
Season the minced meat to your taste with salt, pepper and other seasoning. We mash him well with our hands. If the minced meat is thin and does not stick, put it in the refrigerator for half an hour. If that doesn't work, add an egg. So the cutlets do not fall apart when frying. We moisten our hands with water and take a little minced meat. Remember it and beat it off. Roll up the ball. Dip the minced meat in breadcrumbs.
Form patties from the whole minced meat. The first batch of cutlets can be immediately put on the stove and the rest can be formed. You can also freeze cutlets if there are a lot of them.
Fry the patties over medium heat for 5-7 minutes on each side. The cutlets should be browned.
Serve ready cutlets with any side dish.
See also video recipes:
1) Beef and chicken cutlets in their own juice:
2) Delicious beef and chicken cutlets:
