Juicy classic minced meat cutlets in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry classic juicy minced meat cutlets in a frying pan? Prepare the necessary ingredients. Minced meat can be used from any meat or you can mix several types. I use minced pork. Place the minced meat in a deep bowl.

2. STEP 2

   

   Peel the onion and rinse in cold water. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water. Cut the onion into several pieces so that they can easily fit into the meat grinder. Pass the peeled onion through a meat grinder and add it to the bowl with the minced meat.

3. STEP 3

   

   Pour milk over the loaf and leave it to soak. Then squeeze the bread from the milk and also pass it through a meat grinder.

4. STEP 4

   

   Add the chopped loaf to the bowl with the minced meat. Add salt and spices to taste. Mix the whole mass well. It is convenient to do this with your hands. The mass should become homogeneous.

5. STEP 5

   

   Beat the finished cutlet mass. To do this, lift a little mass and throw it into the bowl. The cutlet mass should not be too liquid; when beating, it will become more homogeneous and viscous. This simple procedure will make the finished cutlets soft and tender, while they will be dense enough not to fall apart when frying. If desired, you can add an egg, but for my taste, this makes the cutlets “rubbery”.

6. STEP 6

   

   Place some breadcrumbs on a separate plate. Using your hands, take a little cutlet mixture, form a cutlet and roll it in breadcrumbs.

7. STEP 7

   

   Pour some vegetable oil into a non-stick frying pan and heat it until hot. Place the formed cutlets and fry them over medium heat for 2-3 minutes until golden brown. You will learn from the articles how to choose the right frying pan and oil for frying. There are links at the end of this recipe.

8. STEP 8

   

   Then turn the cutlets over and fry on the other side as well. Remove the finished cutlets from the pan. Serve them with any side dish. Bon appetit!

Comments on the recipe

Sveta

06.10.2023

5

Mmmmm, what a delicious treat! Such soft cutlets that just melt in your mouth. There is a downside to this - they quickly disappear from the plate! My cutlets very rarely turn out as expected. Sometimes dry, sometimes big, sometimes small. I couldn’t find the right time for them to be juicy and at the same time ready. It's always beautiful on the outside, but damp on the inside. I decided to do it exactly as in the recipe for 3-4 minutes. I adjusted the light, and voila. Tender and cooked! And very tasty!

Lyudmila

06.10.2023

4.9

Hi all! I ran out of sausage in the refrigerator and had no desire to go to the store, so I finally decided to treat myself to cutlets! The recipe is excellent. I ground the pork pulp in a blender, in half a minute I got excellent minced meat, to which I added a clove of garlic and half a teaspoon of khmeli-suneli, thanks to this seasoning the taste became very interesting) True, there was no milk, so I replaced it with water. And there were no breadcrumbs, I used flour. At the end of frying, I added half a glass of boiling water and simmered for about 20 minutes. The result was very tasty and juicy cutlets. Thank you!

Olya1989

06.10.2023

4.6

Good recipe, the cutlets turn out very tasty. I want to share an interesting option for making cutlets, here from minced chicken, but you can use mixed pork and beef. Oatmeal is a great substitute for bread here!

Moderator Ksenia

06.10.2023

4.6

The word "juicy" in the title describes these cutlets perfectly. I have never had such delicious cutlets before. Very tender, very tasty, very juicy! I made the minced meat myself, from pork. She took the dry bread. To be honest, I was afraid that 300 grams of bread for 700 grams of meat would be too much. But no, it turned out to be perfect. I added dill on my own. In the morning I did everything and put it in the refrigerator, and in the evening I already prepared the cutlets. I didn’t have breadcrumbs, so I rolled the cutlets in semolina. Juicy classic minced meat cutlets in a frying pan according to this recipe turned out amazing. The proportions of ingredients are perfect. Thank you very much to the author for the wonderful recipe! Highly recommend!

Milanka

06.10.2023

5

For the first time I cooked cutlets with minced meat to which milk was added. I was a little worried that the taste would be somehow pronounced, but not in the way that my family is used to. And if you are afraid that the cutlets will taste “milky”, then this is not so. The milk here most likely affects the tenderness of the structure of the cutlets themselves. In general, no one understood that it was in the minced meat. But the cutlets turned out soft, juicy and very tender. I'm happy! Thanks for the recipe!

ELENA1961

06.10.2023

4.7

Purely psychologically, I cannot limit myself to frying cutlets for two minutes on each side, so I always end up with tanned negritos, but the taste and juiciness, I dare to assure you, have not been affected. The amount of bread and milk seemed large, but I still kept the proportions. It was difficult to beat the minced meat, it was a bit runny, but I formed the cutlets without any problems. Thanks for the recipe, Julia. It turned out delicious.

alex-bzk

06.10.2023

5

Everything went well. Result in the photo