5-6 servings
50 min.
197 kcal
Cutlets are one of the most popular dishes in our country, as well as abroad. Their popularity is very easy to explain. They are easy to prepare, and also very tasty and satisfying, so they will not leave absolutely anyone indifferent. It is also worth noting the very large variability in the preparation of cutlets; they are prepared not only from minced meat, but also from vegetables. Today we will focus on a more classic version of preparing cutlets; we will cook them from beef, not only in a frying pan, but also in the oven!
Recipe for juicy beef cutlets in a frying pan
Kitchen appliances: frying pan, knife, cutting board, stove, deep plate, bowl, grater, garlic press, kitchen spatula.
Ingredients
How to cook beef cutlets in a frying pan
- The first step is to place approximately 80-90 g of bread in a deep plate. IN this recipe White or gray bread is great. You only need the crumb; you should get rid of the crust. Pour 180-200 ml of milk over the bread. The bread should not float in the milk, it should only absorb the liquid and become completely soaked, after which it should be thoroughly mashed with a fork until mushy.
- Beat 2 chicken eggs into a plate with soaked bread.
- Using a regular fork, thoroughly mix the contents of the plate until a homogeneous mushy mixture is obtained.
- Place 380-400 g in a bowl ground beef. You can use already prepared purchased minced meat, or you can prepare it from a whole piece of beef. The main thing is not to forget to thoroughly rinse the piece of meat, and also get rid of fatty streaks and films, after which the beef can be put through a meat grinder along with garlic and onions.
- Add the egg mixture from the plate prepared earlier to the bowl with the minced meat.
- With clean hands, thoroughly mix the minced meat with the egg mixture until smooth.
- Place the garlic cloves on a cutting board, then press them down with the side of a knife or a regular spoon. After this manipulation, removing the peel from the garlic cloves will be easier than ever. Pass each clove of garlic through a garlic press directly into the bowl of minced meat.
- We peel the husks from the onion, after which we arm ourselves with a grater and grate the onion. You shouldn’t immediately grate the onion into a bowl of minced meat, since a rather liquid mass is formed, and we don’t need too much liquid, so before adding the chopped onion to the minced meat, drain all excess liquid.
- Add the required amount of salt to the bowl with the minced meat, as well as pepper or add your favorite seasonings for meat.
- Again, thoroughly mix all the ingredients in the bowl so that they are evenly distributed in relation to each other. Before frying, the resulting mass must be allowed to brew for about 10-15 minutes, and there is no need to put it in the refrigerator.
- Heat the frying pan over high heat, then pour 45-55 ml of refined vegetable oil into it for frying, then distribute it evenly over the entire surface of the utensil.
- We begin to form cutlets from the resulting mixture. We tear off small pieces of minced meat from the bowl, roll them into medium-sized balls, and then place each of them in a frying pan. If the minced meat turns out to be too liquid, then put it in the pan using a regular tablespoon. In this case, the pan should be very hot so that the minced meat is instantly covered with a crust and does not spread.
- How long should you fry beef cutlets? By and large, you need to navigate by eye, but approximate time frames still exist. Fry the cutlets over medium heat until they turn a whitish-brown color (about 10 minutes), then turn them over to the other side, fry for another 10 minutes and cover the pan with a lid for another 5 minutes.
- Place the finished cutlets on a dish, let them cool for 5 minutes, after which they can be served as a side dish. Bon appetit!
Video recipe for cooking beef cutlets in a frying pan
Preparing this dish will not be difficult for even the most green beginners in cooking. But if you want to see all the stages of preparation clearly, then the video recipe below is especially for you!
Recipe for beef cutlets in the oven
Cooking time: 55-65 minutes.
Number of servings: 9-10 pieces.
Kitchen appliances: oven, knife, cutting board, bowl, baking sheet, deep plate, 2 flat plates.
Ingredients
How to cook beef cutlets in the oven
- Peel the onion and finely chop it on a cutting board.
- Tear white bread (140-150 g) without crust into small pieces and soak it in milk (80-100 ml).
- Place the prepared minced beef in a bowl, approximately 630-650 g. If you want to prepare the minced meat yourself, do not forget to thoroughly rinse the beef in water, and also get rid of various fatty streaks and films, after which the meat can be put through a meat grinder along with the onion .
- Add soaked bread and chopped onion to the minced meat.
- We knock one out chicken egg, and also add a little salt and pepper to taste.
- Now you need to knead the minced meat thoroughly and mix all the ingredients evenly together. This will take a certain amount of time, approximately 5-10 minutes.
- Now it is advisable to beat the minced meat a little. We simply tear off a medium-sized piece from it and throw it back into the minced meat from a distance of 30 cm. We carry out this procedure for about 5 minutes.
- We divide the minced meat in advance into pieces of a convenient size for you, forming them into blanks for our future cutlets.
- Pour flour (90-100 g) onto a flat plate, add a little salt and pepper to it. Mix them in the flour with a fork.
- Beat a chicken egg into a deep plate, which we also add salt and pepper, then beat until smooth with a fork.
- Pour into another flat plate breadcrumbs, approximately 90-100 g.
- Let's start breading our minced meat. Each cutlet preparation must be rolled in flour, dipped in beaten egg, and then rolled in breadcrumbs. We carry out this procedure with each minced ball.
- Heat the frying pan over high heat, then pour 45-55 ml of refined vegetable oil into it for frying.
- Place the first batch of our cutlet preparations on a hot frying pan and fry them on both sides for two minutes until golden brown. No oven will give cutlets such a wonderful crispy crust as frying them in a frying pan. But at the same time, cutlets cooked in a frying pan cannot boast of such tenderness and softness as cutlets cooked in the oven. Therefore, we will combine both cooking methods in order to get just the perfect taste and structure of the cutlet. Yes, it is more time-consuming, but believe me, the result is definitely worth it.
- Preheat the oven to 180 degrees.
- As soon as all the cutlets are initially fried in a frying pan, place them on a baking sheet and place them in a preheated oven for 15-20 minutes.
- Juicy cutlets Remove the ground beef from the oven and place on a plate. Let them cool for about 5 minutes, after which they can be served as a side dish. Bon appetit!
Video recipe for cooking beef cutlets in the oven
Beef cutlets in the oven according to this recipe They turn out simply excellent! If you have any questions about preparing this dish, immediately check out the video recipe below, it clearly and clearly demonstrates all the stages of preparing beef cutlets!
As you can see, making these wonderful beef cutlets is absolutely effortless. It’s easy, simple, but at the same time incredibly tasty and satisfying, so choose the most convenient cooking method for you and delight your loved ones with a wonderful addition to the side dish!
Be sure to check out the recipe. This serving of cutlets makes them more attractive and appetizing, which is why they will instantly fly off the table!
Also, do not forget that the title of exclusively meat product has not been assigned to cutlets for a long time. There are a lot of recipes for vegetable cutlets, for example: and also aromatic ones.
Many dishes have been invented from minced meat - both festive and for a regular table. Most often, housewives prepare beef in a fairly simple manner; when implementing it, any kind of improvement is approved, so that the taste can be varied according to wide range. Juicy cutlets go well with any side dish, go on school sandwiches, are easily chewed and digested by kids - in general, they are a very multifunctional dish.
Sometimes housewives refuse to cook cutlets for the reason that they “don’t work out.” After trying once or twice, upset by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, there is nothing easier than beef cutlets: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.
- The minced meat should be made immediately before creating the cutlets. If it is prepared in advance, do not add any other ingredients to it - the preparation should only contain meat.
- The beef is turned in a meat grinder at least twice.
- Before making cutlets, you need to beat the minced meat: put it in a bag and slap it on the table several times. Then the final product will turn out lush.
- If you pour a little ice water into it at the stage of creating minced meat, the cutlets will come out unusually juicy.
- When frying, you only need to turn the products once so as not to disturb the resulting crust.
And if you want to get the most tender product possible, after frying (or you can do it instead), then simmer the beef. Whether to stew them in sauce is a matter of personal opinion and the chosen recipe.
Juicy filling
We will not consider the most primitive versions of cutlets: if you follow the tips listed, you will get them even without scrupulously weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, take two large onions, a couple of garlic cloves and a slice of loaf soaked in milk. All this is ground, egg, salt and spices are mixed into the minced meat. After the “spanking”, it is left to settle for a quarter of an hour. Cutlets are made and a piece of melted cheese is placed inside each one. The pieces are breaded, laid out on a greased baking sheet and placed in the oven for about forty minutes.
Unusual cutlets
Many housewives strongly recommend preparing other beef cutlets. The recipe differs from others in its non-standard set of ingredients for minced meat, but makes it possible to obtain a deliciously juicy and tender dish. A small bunch of spinach and a few onion feathers are crumbled into the rolled beef (half a kilogram). Then it is added big potatoes, peeled and grated on the finest grater. Do not squeeze the juice, add it with it! The minced meat is salted, peppered, seasoned (if you like some other spices in your cutlets). The egg is lightly beaten in a cup, poured into a common bowl, and the minced meat is completely kneaded. Cutlets are formed small size. If you wish, you can skip the breading and fry it just like that. When one barrel is browned, the products are turned over, the fire is reduced, and they are brought to condition under the lid.
Multicooker - use it!
A wonderful kitchen gadget can make fiddling with cutlets easier. Minced meat is prepared according to any of the described recipes. The intended products are made from it and laid out on the bottom of a multi-cooker pan, greased with oil. The baking mode is turned on for ten minutes, then the cutlets are turned over and the steps are repeated. The unit then turns off. The cutlets are filled with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in the water. The stewing mode is turned on, in which the beef should simmer for an hour and a half. The time set by the timer depends on the size of the products.
"Warsaw" cutlets
If you are not a vegetarian, you will probably like (beef) ones too. They are also suitable for dietary nutrition, both for children and ordinary healthy person will not refuse to feast on them. They are easy to prepare and quite quick. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Add salt, finely chopped garlic, spices (for example, suneli hops or Provençal aromatic herbs), half a spoon of soda and two large spoons of flour into the minced meat (it turns out to be quite liquid). The mixture is mixed until smooth and spooned onto the frying pan, similar to how pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it turn out fluffy. At the same time, the sauce is being prepared: finely chopped onion is fried, sour cream is poured in, and the gravy is evaporated for a couple of minutes while stirring. The finished “pancakes” are transferred to a frying pan, poured with sauce and stewed in it for about ten minutes. If you like liver beef cutlets, the gravy recipe can be changed and improved. Suitable for them tomato sauce, both creamy and vegetable.
Meat muffin
For those who are already tired of regular cutlets, other recipes for minced beef may be offered. Taken green beans And cauliflower(can be frozen), add cubes of sweet pepper and onion, carrot sticks and tomato strips. Vegetables are stewed until cooked; Once the water has almost completely boiled away, add a piece of butter, salt, pepper and dried herbs - celery, parsley, dill, basil - into the frying pan. While the filling is cooling, the minced meat is made according to all the rules with a small clarification: only the yolks are taken from two eggs (per kilo of meat), plus a spoonful of starch is poured in without a slide. A deep frying pan or baking dish is coated butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed over the bottom, and the sides are laid out. The filling is placed in the resulting bowl. The remaining minced meat is placed on top and into the oven. When the cake is almost ready, sprinkle it with grated cheese and return it to the cupboard to brown for a few minutes (or under the grill).
Seashells with a secret
Ground beef recipes can result in a complete meal that doesn't need any additional side dishes. For example, you can buy large shell pasta, about five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Onion half rings and carrot sticks are laid out in layers on top. You can also use other vegetables. The top is covered with grated cheese. The shells are poured with broth in which tomato paste (three spoons per glass) and a little crushed garlic are mixed. The mold is put into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.
There are a variety of cutlets - chicken, fish, pork, and beef. In this article we will tell you how to cook juicy beef cutlets.
Juicy beef cutlets - recipe in the oven
Ingredients:
- cow's milk – 150 ml;
- raw onion – 180 g;
- loaf or white bread – 170 g;
- beef (pulp) – 650 g;
- refined oil;
- large chicken egg – 1 pc.;
- salt.
Preparation
We peel off the crusts from the loaf or bread and fill the pulp with milk, and then squeeze out the excess liquid. Grind the beef and bread in a meat grinder. Finely chop the onion and sauté it. And then we put it in the minced meat. Break the egg there, add salt and pepper and stir well again. We form small cutlets, place them on a baking sheet or in a mold, and in about 45 minutes the flavorful cutlets will be ready. Periodically, they can be watered with the secreted juice.
Juicy minced beef cutlets
Ingredients:
- minced beef – 0.8 kg;
- white bread without crust – 150 g;
- medium-sized eggs – 2 pcs.;
- raw onion – 180 g;
- salt;
- ground black pepper.
Preparation
Grind the soaked bread and peeled onions in a blender. Then add this mass to the minced meat, add pepper, salt, beat in the eggs and mix. Using hands moistened with water or oiled, make cutlets, place them on a baking sheet, pour in 50 ml of water and cook at moderate temperature for 40-50 minutes.
Juicy beef cutlets - recipe
Ingredients:
For minced meat:
- minced beef – 600 g;
- loaf – 180 g;
- onion – 220 g;
- cold butter – 30 g;
- large chicken egg – 1 pc.;
- salt;
- ground black pepper.
For the batter:
- large eggs – 2-3 pcs.;
- wheat flour.
Preparation
Fill the loaf with milk. Finely chop the onion. Squeeze the loaf, add onion, minced meat and mix thoroughly. Add the egg, add pepper, salt and stir again. Cut the butter into small pieces. For the batter, beat the eggs, lightly salt and pepper. We make cutlets from the minced meat, put a small piece of butter in the center. Roll the pieces in breadcrumbs or flour, dip them in the egg mixture and place them in a frying pan with heated oil. Fry the cutlets until almost done. The main thing is that a crust forms on one and the other side. And then add water and simmer for 10 minutes.
Juicy beef and pork cutlets
Ingredients:
- lean pork pulp – 400 g;
- beef pulp – 700 g;
- large chicken egg – 1 pc.;
- wheat bread – 180 g;
- cream – 180 ml;
- onion – 190 g;
- salt;
- pepper;
- refined vegetable oil.
Preparation
We twist the meat, for convenience, having previously cut it into small pieces. We do the same with bread soaked in cream and peeled onions. Beat in the egg, add pepper, salt and mix. We make cutlets. We bread them. We put them in a frying pan and fry them, and then simmer over low heat until cooked under the lid.
Ingredients:
- cow's milk – 100 ml;
- potatoes – 100 g;
- bread - 1 slice;
- large chicken egg – 1 pc.;
- onion – 180 g;
- beef – 700 g;
- garlic – 2-3 cloves;
- ground black pepper;
- odorless vegetable oil;
- salt.
Preparation
Pour milk over the bread. Then we prepare the remaining ingredients - wash the meat, peel the potatoes, garlic and onions. We cut the beef into pieces, and also chop the onion and potatoes a little. We pass all the ingredients through a meat grinder. Then add some salt, pepper, add the egg and mix thoroughly. We make cutlets and fry them so that they get a crust on both sides, and thanks to this they remain juicy inside. Then reduce the heat, pour in 30-40 ml of water and simmer the cutlets for another 5 minutes.
Juicy cutlets can be served with anything - crumbly, pasta, rice or, as well as fresh or canned vegetables are perfect. Bon appetit everyone!
Juicy minced beef cutlets, tender mashed potatoes, beet salad with garlic - we can prepare it in just 30 minutes luxurious lunch(or dinner, it doesn’t matter) in the spirit of Soviet cinema. All that remains is to pour tomato juice and invite the whole family to the table. Believe me, they will appreciate your efforts: everything will be incredibly tasty. Don't believe me? Let’s check: I won’t distract you for long - everything can be prepared very quickly using simple recipes.
Ingredients:
- 750 grams of ground beef;
- 170 grams of onion;
- 10 grams of garlic;
- 2 chicken eggs;
- 110 grams of bread;
- 90 grams of water;
- 100 grams of breadcrumbs;
- salt - 1 teaspoon;
- ground black pepper to taste.
Ground beef cutlets. Step by step recipe
- Grind onions and garlic in a blender (or pass them through a meat grinder). Transfer to a separate bowl and add 2 chicken eggs.
- Fill the pieces white bread or loaf (including crust) with water according to the recipe. If you are used to using milk for this purpose: do as you please.
- After all the liquid has been absorbed into the bread, pass it through a meat grinder or beat it with a blender (I knead it with my hands) and transfer it to a bowl with onions.
- Salt the bread and onion mixture and pepper to taste. You can add a little for flavor nutmeg and Italian herbs (mixture). Mix everything well.
- Combine with ground beef, mix well with your hands and beat a little.
- We begin to form cutlets. We take a small piece of minced meat with our hands, roll it in breadcrumbs, and give the cutlets an oblong shape (for more details, see the video under the recipe).
- Let the ground beef patties sit for at least 10 minutes.
- Heat a frying pan with vegetable oil over high heat: when it is well heated, reduce the heat (it should be below medium).
- Place our minced beef cutlets and fry on both sides until golden brown. Be sure to keep the fire low - then the cutlets will be well-fried on the inside and will not burn on the outside.
- Place the finished beef cutlets on a plate.
Serve beautiful tasty cutlets with mashed potatoes, beet salad and tomato juice- a delicious Soviet-style lunch is ready.
Prepare beetroot salad with garlic and mayonnaise.
- Boil the beets in advance and store them in the refrigerator (they are used to prepare many dishes).
- Grate 2-3 small boiled beets on a coarse grater into a bowl or salad bowl.
- Add 2 chopped cloves of garlic there (pass through a press or grate on a fine grater).
- Salt and pepper to taste, add a couple of tablespoons of mayonnaise and let it brew (20-30 minutes).
- Serve the prepared salad with any meat dish.
Preparing mashed potatoes. I think that every housewife has her own recipe for making puree, but I still want to tell you about mine.
- Place the peeled and washed potatoes into boiling water and cook for 20-25 minutes from the moment of boiling (the readiness of the potatoes can be checked with a clean wooden skewer). Salt it 5 minutes before turning off.
- Drain all the water from the potatoes and mash them with a potato masher (the old-fashioned way), or you can use a blender.
- Everyone knows classic recipe: Pour hot milk with melted butter into the potatoes. I don't argue, it turns out delicious. But…
- If you like airy, tender, snow-white puree that does not lose its taste even when it cools or sits, add mayonnaise to the potatoes. And mix well with a masher. The quantity is up to your taste. I use about 2-3 tablespoons of mayonnaise per kilogram of potatoes.
Incredibly tasty, tender, airy minced beef cutlets just melt in your mouth. It turns out that cooking is very easy and interesting, right? We literally prepared a chic 80s-style dinner in just half an hour using simple recipes.
Calories: Not specified
Cooking time: Not specified
Cutlets are one of the most common dishes since childhood, but most often they are cooked. To prepare juicy beef cutlets, you need to know a few secrets, which we will share with you in this recipe from real professionals. Even for young housewives, cooking will not be difficult.
Ingredients:
- minced meat– 500 g,
- onion – 1 piece,
- bread - 2 pieces,
- chicken egg – 1 pc.,
- tomato paste – 2 tbsp. l.,
- boiling water – 300 ml,
- spices - to taste,
- salt - to taste,
- breadcrumbs - 200 g.
Recipe with photos step by step:
Grind the meat through a meat grinder. You can also use ready-made minced meat. Any meat can be used. And you can combine several types. To make the cutlets more juicy, it is better to take the meat a little fattier than usual. 
Soak two slices of bread in boiling water. We wait until they soften. Squeeze out excess moisture. 
We pass the bread through a meat grinder. Chop the onion in the same way. Adding onions to cutlets is also one of the secrets to truly juicy cutlets. 
To prevent the cutlets from falling apart when frying, you need to add one chicken egg to the minced meat. 
Next add salt and spices. It can be black and red pepper, paprika, turmeric, or any universal spices to taste. It is better to use freshly ground seasonings. 
Mix everything thoroughly. 
Next, we form cutlets and envelop them in breadcrumbs. 
Fry on vegetable oil on both sides. 
Another secret to juicy cutlets is steaming with gravy. The gravy can be made in just a minute. You need to mix tomato paste, boiling water and black pepper to taste in a bowl. 
Pour the resulting gravy onto the already fried cutlets and send them to the lowest heat for 15 minutes with the lid closed. The cutlets will be saturated with a delicate tomato flavor.
Juicy cutlets can be served with any side dish: potatoes, pasta, buckwheat, rice. The side dish can be topped with gravy.
Bon appetit!
They also turn out tasty and juicy
