How to deliciously cook minced pork cutlets. Juicy minced pork cutlets. The process of frying in a pan with oil

How to cook delicious cutlets

Minced pork cutlets are not only a satisfying, but also an easy-to-make dish. But even it has its own cooking characteristics. The recipe is in front of you!

40 min

235 kcal

4.83/5 (72)

We all love juicy minced pork cutlets. How to prepare this dish quickly, but so that it does not lose its taste characteristics, you will learn from this article: a recipe for pork cutlets with a photo in front of you!

Features of the dish

Minced pork cutlets are distinguished not only by their excellent taste, but also by their high nutritional value. The main part of the composition of minced pork is represented by proteins - 83.37%. The calorie content of minced pork cutlets is higher than their counterparts made from minced chicken and minced pork, while the proteins contained in pork are good are absorbed by the body. The stereotype that eating pork makes you fat is completely wrong. Of course, fried pork cutlets are not on the diet menu, but if consumed without fanaticism, they will not harm either the figure or the liver. The benefit in this case outweighs the harm. Therefore, delicious and golden-brown beautiful minced pork cutlets are the ideal solution for a tasty and nutritious breakfast and hearty lunch. From minced pork you can step by step make not only classic cutlets, but cutlets, snowdrifts, and meatballs in sauce. Well, the most delicious minced meat comes from pork neck and shoulder.

The taste of this dish largely depends not only on the quality of the ingredients, but also on the cooking technology. Even quick cutlets can have a great taste if you cook them with knowledge of certain nuances.

Tasty and fast: ingredients for a classic recipe

The easiest way to prepare it is to salt and pepper the minced pork, form into cutlets and fry in vegetable oil. But at least seven out of ten gourmets will tell you that the dish was too fatty. However, ham cutlets will turn out fattier, and tenderloin cutlets will be leaner. The taste of the cutlets will be much richer if you use this list ingredients:

• minced pork;
• salt pepper;
• egg;
• bulb onions;
• white bread (pulp).

The pulp of white bread soaked in milk is not included in the minced meat for the sake of economy. The taste of the cutlets is obtained more gentle, and the “texture” is more uniform. At the same time, the traditional taste of pork will not be interrupted by the bread, but will only be emphasized.

The egg in the minced cutlet serves as a binder: when frying, the cutlets do not fall apart. But there is one nuance here: the egg is not driven into the minced meat entirely, it is used just the yolk. Otherwise, the minced meat will turn out too liquid. You should not pour out the protein: it will be useful for breading.

Onions add a nice touch to the dish sweets In addition, it makes the cutlets more juicy. In order for this ingredient to show its maximum benefit, the onion should not be grated or minced (then it loses a significant part of its juice), it needs to be cut in small pieces and then chop with a knife.

Technology and cooking secrets

Ingredients

Preparing the minced meat

Salt and pepper.

Add the rest of the ingredients.

1. The egg yolk and finely chopped onion are thoroughly mixed with minced meat and soaked bread.
2. This is best done with your hands rather than with a spoon or fork: it’s easier and faster to achieve a uniform consistency.
   

   It is better to soak bread in water rather than in milk, since the latter contains a different type of protein than pork and their combination is poorly absorbed by the stomach. Soaked bread must be thoroughly squeezed out.

3. If possible, it is better to let the minced meat sit in the refrigerator for half an hour or an hour for the best compatibility of the ingredients. But you can start frying the cutlets immediately after preparing the minced meat.

The frozen pork that fills our store shelves is not always amenable to heat treatment such as frying, stewing or baking. But the minced meat from it turns out pretty good. Of course, it needs to be seasoned with spices, the necessary ingredients added and thoroughly beaten. I quite often make pork cutlets - the most delicious recipe for us is the one that contains onions with garlic, spices and the addition of bread soaked in water. You can also grate raw potatoes and add green berries. If the cutlets contain only meat, then during frying the meat juice will leak out and they will be a bit 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 turn out wonderful: very juicy, soft, slightly spicy, with an appetizing fried crust.

Ingredients

To prepare minced pork cutlets you will need:

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

How to cook delicious pork cutlets. Recipe

For minced cutlets, I had previously purchased a piece of pork shoulder with fat. You can take ready-made 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 the butcher shop to grind it in a meat grinder. At least you will know what kind of meat you are preparing the cutlets from and you will be confident in its freshness.

Peeled the onion and cut it into quarters. Removed the skins 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 don’t be afraid that you’ll spoil the cutlets; on the contrary, if there’s not enough onion, they won’t 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 the bread slices and break the crumb into small pieces. I fill it with cold water for a couple of minutes. Then I squeeze it lightly so that the crumb remains wet, but no water flows from it.

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

After the meat, I scroll through the onions and garlic. I transfer the aromatic pulp into a bowl with minced meat.

And finally, I pass 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 the minced meat.

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

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

Pork cutlets will be easier to shape and will not fall apart when frying if the minced meat is thoroughly beaten. I scoop a little into my palm, throw it back into the bowl, and so on until I get a viscous, almost homogeneous mass. The minced meat particles break up and stick together better. I cover it, let it sit for about ten minutes, or put it in the refrigerator while the side dish is prepared.

I make the cutlets not very large, each one takes about 1.5-2 tbsp. l. minced meat (or 50-60 grams). I form oval-shaped blanks, periodically exposing my palms to cold water, otherwise they will stick to my hands. If you can’t get neat cutlets, try tossing a portion of minced meat from palm to palm, as if you were making snowballs. After a few seconds, the workpiece will become smooth and dense. You just need to give it a shape. I did not do the breading, since the composition contains bread, it absorbs the meat juice, retains it, due to this, the pork cutlets turn out to be very soft. If you decide to bread, you can use ground crackers, wheat or corn flour (with the latter the crust will be dense, then you must simmer it in the sauce).

I pour enough oil into the pan. I heat it up over medium heat. I place the cutlets, leaving space between the pieces so that I can pry them with a spatula or fork and turn them over.

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

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

This time I simply fried the cutlets; I wanted just the kind with a crispy crust. For a side dish, I made mashed potatoes, took out sauerkraut, and pickled cucumbers. If you spend a little more time, you can make them; any side dish will go well with them. Bon appetit everyone! Your Plyushkin.

A similar recipe for breaded pork cutlets in video format

The tastiest and fastest minced pork cutlets couldn't be easier to prepare! In this recipe you will learn how to make the simplest cutlets quickly. The secret of delicious cutlets lies in high-quality minced meat. Minced pork should contain approximately 10% fat (lard), because it is the fat that gives the finished dish its juiciness. If you prepare minced pork at home, then chop up some bacon and grind it together with the meat in a meat grinder. If you buy ready-made minced meat, it is usually ground, observing the required proportions of meat and lard, so you only need to add spices and seasonings to it.

Pork has a specific smell that not everyone likes. The easiest way to give cutlets an appetizing aroma is suneli hops or dried seasoning for pork or main courses.

• Cooking time: 30 minutes
• Number of servings: 4

Ingredients for the most delicious and fastest pork cutlets

• 350 g minced pork;
• 1 onion;
• 40 g white bread;
• 80 ml cold milk;
• 5 g khmeli-suneli;
• salt;
• frying oil;
• black pepper, cilantro for serving.

A method for preparing the most delicious and fastest minced pork cutlets

Place the chilled minced pork in a bowl. By the way, meat for cutlets does not need to be ground finely; it is better to use a nozzle with medium-sized holes.

Grind the onion head in a blender or grate it on a large vegetable grater. If the onion for the cutlets is not fried before adding it to the minced meat, then it must be finely chopped. Add grated onion to the meat.

Cut off the crust from stale white bread and soak the crumb in half of cold milk. Knead the bread with your hands to form fine crumbs. Add the soaked crumb to the meat and onions.

Pour the remaining milk into a bowl, add fine table salt to your taste.

Add aromatic seasonings, for example, suneli hops or ready-made spices for cutlets. Be careful, ready-made seasonings contain salt, this must be taken into account so as not to oversalt the dish.

We carefully knead the mixture for the cutlets with our hands, it can be kneaded like dough, the meat fibers behave very similarly.

Cover the bowl with cling film and place in the refrigerator for 10 minutes. For the most delicious and fastest pork cutlets, minced meat must be cooled before cooking and allowed to “rest” a little after kneading.

Pour vegetable oil into a frying pan, place on the stove, and heat over medium heat.

With wet hands, form round cutlets about 2 centimeters thick and immediately place in hot oil. You can roll the cutlets in flour or semolina before frying, but if you are cooking in a non-stick pan, this is not necessary.

Fry the cutlets until golden brown, 5 minutes on each side. Then sprinkle with finely chopped cilantro, cover the pan with a lid, and reduce the gas to minimum. Simmer covered for 5-6 minutes, remove from heat, let cool for a few minutes.

We serve delicious and quick pork cutlets on the table with a side dish of mashed potatoes and a salad of fresh vegetables. In my opinion, this is the most successful combination of products for dinner or lunch.

Bon appetit. Prepare delicious and simple food at home!

Pork chops are a popular and satisfying dish that is often prepared in every family. Meat treats are fried in the traditional way, stewed using a slow cooker, or baked in the oven with fillings of vegetables, cereals, cheese, and mushrooms. You can get very tasty minced pork cutlets, suitable for a home dinner or a holiday table, depending on the cooking method and the choice of additional components.

Classic pork cutlets - the most delicious recipe with photos

Meat balls fried until golden brown in a frying pan are a great idea for an evening meal. To make them tender and appetizing, you need to make the minced meat yourself, using fresh pork, white bread soaked in milk and aromatic seasonings that will highlight the taste of the finished product.

Cooking time: 1 hour

Number of servings: 7

Energy value

• calorie content – ​​325 kcal;
• fats – 15.2 g;
• carbohydrates – 7.9 g;
• proteins – 10.8 g.

Ingredients

• pork – 0.55 kg;
• garlic cloves – 2 pcs.;
• white loaf – 2 slices;
• onion – 80 g;
• milk 2.5% – 65 ml;
• basil (dried) – 4 g;
• chicken egg – 1 pc.;
• table salt - to your taste;
• pepper mixture – 3 g;
• paprika – 2 g;
• breadcrumbs – 110 g;
• refined oil – 50 ml.

Step-by-step preparation

1. Wash the pork under the tap, dry with a kitchen towel, cut into large cubes. Place the pieces in a meat grinder and grind thoroughly.
2. Peel the top layer of the onion, wash it, and divide it into 5-6 parts. Then grind them in a blender. Combine minced pork with onion gruel, place in a large bowl, mix.
   
3. Cut off the husks from the garlic cloves, pass them through a press, and add to the meat mass.
4. Remove the crusts from the loaf slices and chop them into small pieces. Then pour it into a plate with milk and leave for 7-8 minutes. When the bread mass has absorbed all the liquid, thoroughly knead it with a spoon until it forms a paste.
   
5. Break the egg into a deep bowl, then whisk until foam forms (this will make the cutlets fluffy).
6. Place the soaked loaf into the minced pork, add spices, pour in the beaten egg, add salt and stir vigorously.
   
7. Now the mass needs to be beaten so that it becomes more elastic and elastic. Such minced meat will mold well, and the cutlets will retain their shape during heat treatment. To do this, you need to take the meat mixture in your hands and forcefully throw it on the kitchen table, then lift it and repeat the procedure about 10-12 times.
8. Cover the prepared minced meat with cellophane film and place in the refrigerator for 20 minutes (so that all components are well saturated with each other’s aroma).
9. Then take out the meat mass, mix and start making meatballs. To get neat products, you need to scoop up a little minced meat (70-80 g) with wet palms, then turn it into a ball and give it an elongated shape. During the process, you should periodically wet your hands with water, then the cutlets will turn out smooth and beautiful. Pour the crackers onto a flat plate and roll the resulting products in them.
   
10. Heat a saucepan with vegetable oil, fill its bottom with cutlets and fry over medium heat for about 6-7 minutes. When the bottom side of the products is browned, turn them over, lower the temperature slightly and cook for another 5 minutes until golden brown.

Advice: The meatballs will become juicier and softer if you put a small piece of butter (10-15 g) inside each one. And finely chopped green onions added to the minced meat will make the taste of the dish fresh and bright.

Place the luxurious treat on plates and serve hot. It is better to eat meat products with mashed potatoes, pickled mushrooms and sauerkraut.

Fragrant minced meat balls with vegetables in a slow cooker

Using an electric oven you can cook with vegetables in tomato sauce. This method of preparation significantly speeds up the process, and the resulting result will certainly please all the family and guests invited to dinner.

Cooking time: 50 minutes

Number of servings: 8

Energy value

• calorie content – ​​315 kcal;
• fats – 12.4 g;
• carbohydrates – 9.3 g;
• proteins – 13.2 g.

Ingredients

• pork meat – 0.75 kg;
• stale white bread – 180 g;
• onions – 2 pcs.;
• egg – 1 pc.;
• carrots – 100 g;
• fresh lard – 90 g;
• bell pepper (yellow) – 1 pc.;
• olive oil – 45 ml;
• tomato paste – 15 g;
• water (for sauce) – 200 ml;
• garlic pepper – 3 g;
• iodized salt – 4-5 g;
• curry – 3-4 g;
• black pepper – 2 g;
• thyme – 2-3 g.

Step-by-step preparation

1. Wash the meat, cut into small cubes. Remove the skin from the lard, rinse with water, and chop into pieces.
2. Peel the onions, wash them, then cut one of them in half.
3. Place the prepared meat into a food processor, add lard, both halves of the onion and grind.
4. Add an egg and bread divided into small pieces (without soaking) into the crushed mixture. After this, salt the minced meat, season with spices and mix thoroughly. Then let stand, covered, at room temperature for about 15 minutes.
   
5. With wet hands, form small oval cutlets from the meat mixture. Place them in a saucepan with hot olive oil and fry for 6-7 minutes on both sides.
6. Peel the carrots, wash under tap water and pass through a grater with large holes. Chop the remaining onion into half rings. Wash the bell pepper, divide it into 2 parts, and remove the seeds. Then chop into thin strips.
7. Add chopped onion to a separate frying pan and simmer for 5-6 minutes. Then add the rest of the vegetables and, stirring regularly, fry until light brown.
   
8. Place the meatballs in the multicooker bowl and cover them with vegetables.
9. Combine tomato paste with water, add a little salt, a pinch of black pepper, stir. Carefully pour the cutlets, lower the lid, select the “Stew” mode and time - 25 minutes.
   

This is interesting: You can fry the pieces in a slow cooker by placing them on the heated and oiled bottom of the device. And in order for the filling for cutlets to acquire an expressive taste, it is better to cook it using meat or vegetable broth.

After the sound alert, leave the products inside the multicooker for ten minutes so that they infuse and become even more aromatic. The stewed delicacy should be served in portions, in combination with boiled pasta or cereals.

Chopped treat with added semolina

The meatballs, made from finely chopped meat, have a juicy structure, unique taste and attractive appearance. This dish is easy to prepare at home, and the most delicious recipe will help you with this - step by step with photos.

Cooking time: 1 hour 10 minutes

Number of servings: 6

Energy value

• calorie content – ​​312 kcal;
• fats – 9.8 g;
• carbohydrates – 7.8 g;
• proteins – 11.4 g.

Ingredients

• pork meat (shoulder, loin) – 0.5 kg;
• onions – 3 pcs.;
• semolina – 50 g;
• eggs – 2 pcs.;
• sour cream 20% – 20 g;
• sea ​​salt - to your taste;
• white pepper – 3 g;
• coriander – 2 g;
• rosemary – 1-2 g;
• paprika – 3 g;
• marjoram – 2 g;
• sunflower oil – 55 ml.

Step-by-step preparation

1. Dry the washed pork with a paper towel and place in the freezer for 10-15 minutes (a slightly frozen product is easier to cut). When the meat becomes a little harder, chop it into very small cubes with a sharp knife.
   
2. Cut off the peel from the onions, wash them with clean water and finely chop them.
   
3. Combine the chopped meat with onions, add eggs, salt and season with spices. After this, add semolina, add sour cream and mix vigorously with wet hands.
   
4. Cover the bowl with the minced meat with cling film and leave for forty minutes (so that the cereal swells).
5. Using a tablespoon, place the meat mixture into a heated frying pan with oil, forming it into separate flat cakes.
   
6. Fry the products for 6-7 minutes on both sides, then pour in a little warm water (100 ml) and steam under the lid on low heat for about 8 minutes.

Advice: Instead of sour cream, you can add mayonnaise or natural yogurt to the minced meat. This will give the pork cutlets a nice flavor and make them fluffy. To make the treat beautiful and fragrant, it is recommended to sprinkle it with chopped parsley or cilantro 2-3 minutes before it is ready.

Place the meatballs in the center of a beautiful tray, arrange spinach leaves and chopped vegetables around them and place them on the table. It is advisable to offer homemade adjika, tkemali or spicy ketchup with them.

How to cook with cheese filling

Incredibly tasty pork cutlets stuffed with cheese and herbs - an excellent idea for a gala banquet. A delicate and spectacular dish will help decorate any table and delight even the most sophisticated gourmets.

Cooking time: 45 minutes

Number of servings: 9

Energy value

• calorie content – ​​209 kcal;
• fats – 10.5 g;
• carbohydrates – 16 g;
• proteins – 11.7 g.

Ingredients

• pork meat – 0.65 kg;
• white onion – 1 head;
• bread – 140 g;
• Dutch cheese – 120 g;
• cream 25% – 85 ml;
• breadcrumbs – 230 g;
• eggs – 2 pcs.;
• refined oil – 0.5 l;
• garlic – 1 clove;
• coarse salt - to taste;
• allspice – 3 g;
• basil, dill - 6 sprigs.

Step-by-step preparation

1. Divide the bread into small pieces (with crusts possible), place in a deep bowl, pour in cream. After 5-6 minutes, grind it well with a fork until it becomes a paste. If the mixture turns out to be too liquid, you need to squeeze it out slightly, otherwise the minced meat will not be dense enough and the meatballs will spread during frying.
   
2. Wash the meat, wipe with a paper towel, chop into large pieces, place in a meat grinder and grind.
3. Peel the onions, wash and chop very finely. Remove the peel from the garlic clove, then chop the clove with a special device.
4. Combine pork with vegetables, add creamy bread mixture. After this, add salt, add pepper, add one egg and mix thoroughly with wet hands.
   
5. Now you need to make the filling. To do this, you need to grate the cheese on a medium grater, then wash the basil and dill and chop them with a sharp knife. Combine both components in a separate container and mix.
6. Divide the minced pork into nine equal pieces and form them into thick pancakes. Place a little cheese filling (20 g) in the middle of each of them, then wrap it with meat edges and carefully seal it.
7. Break the second egg into a large bowl, whisk it until light foam appears.
8. Dip the cutlets in the egg, sprinkle with breadcrumbs, previously sprinkled on a flat plate, then dip into the egg mixture again and place in a frying pan with hot oil.
   
9. Fry the products for 7 minutes on all sides until an appetizing crispy crust appears.

Advice: You can make your own breadcrumbs from a dried loaf or use crushed nuts, oatmeal, and sesame seeds. Stuffed meatballs will be especially tasty and crispy if they are rolled in crushed corn flakes, then dipped in beaten egg and fried in hot oil.

Distribute the delicious treat onto elegant plates and serve hot. It is advisable to decorate each serving with a leaf of lettuce, canned olives and cherry tomatoes.

Pork cutlets baked with potatoes and sour cream sauce

Meat dishes made in the oven are tender, tasty and very healthy. A simple and quick lunch option for the whole family - cutlets baked with potatoes in sour cream, which will appeal to adults and children.

Cooking time: 40 minutes

Number of servings: 5

Energy value

• calorie content – ​​220 kcal;
• fats – 12.3 g;
• carbohydrates – 7.9 g;
• proteins – 12.4 g.

Ingredients

• pork – 0.5 kg;
• green onion - 6 feathers;
• black pepper – 4 g;
• egg – 1 pc.;
• garlic cloves – 2 pcs.;
• sour cream 20% – 0.4 kg;
• salt - to taste;
• Provençal herbs – 4-5 g;
• sunflower oil – 25 ml;
• young potatoes – 0.7 kg;
• greens (any) – 40 g.

Step-by-step preparation

Advice: Before baking, cutlets with potatoes can be sprinkled with a thin layer of grated cheese. Then the dish will be covered with a golden brown crust and will look very tempting.

Place this sumptuous treat on plates, cover each portion with chopped herbs and treat everyone present. It is advisable to complement the pork chops with potatoes with lightly salted cucumbers and fresh cabbage salad. Bon appetit!

Dishes made from minced meat are found in all cuisines of the planet. For most, 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 different varieties, with the addition of vegetables, cheese, etc. However, nowadays pork is increasingly preferred.

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 g.

Let us describe in detail the classic recipe for minced pork cutlets. You can purchase ready-made minced meat or make it yourself. In this case, personal preparation 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.

The bread is soaked in milk or water, and excess moisture is squeezed out. Grind the meat, onions and bread with a meat grinder.

If you wish, you can use a large chop or, conversely, the smallest one and turn the meat twice. However, you should not use a blender - you can make sausages or soufflés from meat that has been pureed, but such “grinding” will not work for cutlets - the dish will come out tough.

Egg, salt, and spices are added to the finished minced meat. Everything gets mixed up. The next procedure is “beating”. The mass is taken in the palm of your hand and thrown onto the table or the bottom of the dish from a height of about 30 cm. There is no need to apply any special effort.

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

Round or ellipsoidal blanks are formed from minced meat. Each cutlet is well breaded 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 heat is reduced and the dish is cooked 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 g.

Juicy minced pork cutlets with zucchini are prepared as follows. To prepare a dish according to this recipe, you can use classic minced meat, then the cutlets will be softer, but also more nutritious (with the indicated value), or you can use the recipe without bread - in this case, the calorie content will drop to 190-200 units.

The zucchini is passed through a meat grinder or grater. It needs to be slightly salted and allowed to stand until the juice releases (several minutes).

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

Pork cutlets with cheese in the oven

Components:

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

Time: 35 minutes.

A great recipe for a quick and easy to prepare dish. You can use cheese in three different ways:

• grate and mix into the minced meat (this recipe is recommended for the oven, but you should not use it in a frying pan - the cutlets may burn and spread);
• Sprinkle half-finished cutlets with cheese and then cook under it;
• Cut the cheese into cubes and put it inside the cutlets - 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, form the cutlets and carefully apply the breading. In the case of zrazy, the breading is most important - its purpose, among other things, is to prevent the melted cheese from leaving the dish after it has been fried.

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

Minced pork and beef cutlets

Components:

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

Time: 30 minutes.

Value (calorie content): 245 kcal.

Pork is generally a fattier meat than beef. A mixture of these ingredients will balance the taste - the pork fat will soak up the dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in 50/50 proportions, but 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 g;
• chicken - the same amount;
• remaining 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 cutlets from minced chicken and pork? The recipe is largely the same as 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 prepared and beaten. The cutlets are formed and breaded. The dish can be fried in a frying pan or baked in the oven at 200 degrees.

Culinary secrets

The recipes are described above. Any housewife can choose them or combine her own. In any case, it’s worth knowing a few very important secrets to ensure that your dishes turn out at the highest possible level:

Pork is one of the most convenient foods for cutlets. The food from it comes out delicious, but you must follow the rules and proportions specified in the article, otherwise you may end up with dry and hard food. If you use these simple tips, the food will turn out juicy and will definitely cause praise from your loved ones!

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