Every housewife has a recipe for perfect cutlets. Some add mayonnaise to minced meat, others add butter, others believe that the secret of juicy cutlets is in the proper processing of onions. How to cook juicy cutlets from meat, poultry or fish and what is the mystery of those cutlets from the school canteen - in the material.

Homemade cutlets from Petrovna

The secret of delicious homemade cutlets is in the meat from which they are cooked. Sergei Kondratiev, deputy brand chef of the Tsytsyla restaurant, is sure of this. He uses chilled meat and always adds not very salty lard to the minced meat to make the cutlets more juicy.

“I do not recommend using mayonnaise in minced meat, although many people add it for juiciness. Minced meat for cutlets must be well kneaded and knocked out. Also, to preserve the juiciness of the cutlets, they need to be well fried, but not stewed so that all the juice remains inside, ”he shared.

To prepare Petrovna's Homemade Cutlets, you will need 600 g of beef, 600 g of pork, 150 g of onion, 60 g of carrots, 4 g of garlic, 3 g of purple basil, 3 g of parsley, 3 g of cilantro, 150 g of bread, 2 eggs, 60 g unsalted bacon, 100 g milk, 15 g salt.

Pass the meat, lard, onions, carrots and garlic through a meat grinder. Meanwhile, soak the bread in milk. Add salt, herbs, soaked bread, eggs to the resulting minced meat and mix thoroughly and beat out the minced meat. Form cutlets and until cooked in vegetable oil.

Cutlets are homemade. Restaurant option

In "Home cutlets" from the menu of the restaurant #SibirSibir, two types of meat are mixed - beef and pork. But, according to Chef Yevgeny Kuznetsov, he cooks cutlets differently than they do in Russian kitchens.

“I am against adding eggs, milk, soaked breadcrumbs, garlic, breadcrumbs or crushed ice to minced meat.

Only salt, pepper and a huge amount of onions, which add juiciness and do not detract from the taste of meat at all. But not raw! This is not bad in its own way, but rude, rustic.

This is how my grandfather cooks - but he lives in the forest, and we still have a restaurant, good wine. Therefore, I caramelize onions in butter, ”said Kuznetsov.

For a kilogram of meat, the chef takes 600 g of onion and caramelizes it to remove bitterness and add light sweetness and astringency to it. “Onions are needed here just as a tool, and the main taste is meat,” he explained.

Caramelize the onion for 15 minutes in the butter, then pass it through a fine sieve along with the pork, beef, and frozen butter, which the chef says will also add juiciness to the patty and hold it up while frying. Beat the minced meat three times well and remove to cool for 30 minutes. Blind cutlets and fry in a well-heated skillet.

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Chicken cutlets from childhood

Chef of the BURO.TSUM restaurant Vladimir Chistyakov shared a recipe for chicken cutlets, “like from childhood”.

For cooking, you will need 2.5 kg of chicken thigh pulp, 1 egg, 50 g of butter, 100 g of carrots, 200 g of onions, 15 g of garlic, 70 g of parsley, 50 g of vegetable oil, 50 g of strong chicken broth, salt and pepper .

Fry the onion, garlic and finely chopped carrots in vegetable oil. Caramelize over low heat. Scroll the thigh pulp through a meat grinder along with fried vegetables, add finely chopped greens, an egg and butter. Whisk well and add spices. Form cutlets, freeze a little so that the juice remains in the cutlets, and fry in a pan.

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Duck cutlets with raisins

The chef of the Voskhod restaurant, Maxim Tarusin, believes that there is no recipe for perfect cutlets, and you can cook them from anything. The chef serves duck cutlets with white raisins, unusual for a wide range of admirers of this dish, to his guests. For cooking, you will need 600 g of duck pulp, 300 g of chicken thigh pulp, 160 g of fried onions, 80 g of duck greaves, 50 g of soy sauce, white raisins, salt, pepper.

Fry the onion until golden brown. Make duck skin greaves.

Mince chicken, duck, fried onions and cracklings once through a meat grinder. Add a little soy sauce to the resulting minced meat, salt to taste. Form cutlets and put 4-5 berries of soaked raisins in the center. Fry in a skillet over low heat.

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Kiev cutlet with pickled cucumber and tomato tartare

Brand chef of the Russian Pub restaurant Alexey Semyonov shared a recipe for Kiev cutlets. In his opinion, the main secret of the success of cutlets lies in minced meat.

“Fillets for Kiev cutlets must be chosen according to GOST: fresh, dense, but at the same time tender meat. Our main task is to keep the fillet soft when fried under breading, so that the green oil, which will be in the center of the cutlet, is stored there and does not leak out, ”says the chef.To prepare one cutlet, you need one chicken breast fillet (about 100 g). Cut off a small fillet - leave only a large one and roll it out with a “petal”. Carefully beat the fillet through the film. Prepare the green butter: Chop the herbs and garlic and mix with the butter and spices. For each cutlet, green butter is formed into a quenelle, placed in the middle of the fillet and wrapped in it with an overlap so that the cutlet does not open. Then prepare the lezon: beat the egg with the cream.

First, bread the cutlet in flour, then dip in the ice cream and then roll in breadcrumbs. Give the cutlet an elongated “cigar” shape.

“At this point, freeze the patty to set the mold, and then repeat the steps flour-leason-crackers. In the absence of time, double breading can be done immediately without freezing. Why double breading? It will keep the fillet and butter in the right shape as much as possible, ”Semenov shared his secret.

Chicken Kiev is deep-fried, so you will need a large amount of vegetable oil and a deep frying pan or stainless steel saucepan. The temperature of the oil to start cooking should be around 180 degrees: if you don't have a cooking thermometer, you can check the temperature of the oil with a slice of garlic.

“As soon as smoke appears over the heated oil, we throw a slice of garlic into it, look when the garlic begins to be tinted - and at this moment we reduce the heat and lay the cutlet,” the chef explained.

Deep-fry the cutlet for 2-3 minutes, and then send it to the oven for 7-8 minutes on convection mode at 180 degrees (and for 15 minutes if the cutlet was frozen in advance). Chef advises ready cutlets to be served with mashed potatoes and pickled cucumber tartare. “Cut green tomatoes, pickled cucumber and Crimean onion into small cubes, add fresh herbs - dill and parsley - and season with wine vinegar and fragrant sunflower oil,” he said.

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Pike cutlets

Chef of the Drinks@Dinners restaurant Evgeny Mikhailov shared a recipe for pike cutlets. The secret ingredient of his cutlets is lard, which, according to the chef, gives them a more delicate and creamy taste.

“The pike fillet is drier than that of pike perch or other fish, therefore, for the juiciness of the cutlets, lard was added to the minced meat. But it makes no sense to add it to cutlets from pike perch or from nelma, since the fillet of these fish in itself is fatty and lard will not affect the juiciness and consistency of the cutlets in the right way, ”he said.

For cooking, you will need 1 kg of pike fillet without skin and bones, 300 fried onions, 100 g of white bread, 1 egg, 200 g of lard, beef fat or butter, flour for breading, vegetable oil for frying, salt, pepper.

Scroll all the ingredients through a meat grinder with a fine nozzle, add salt, pepper, and carefully form cutlets. Roll in flour and fry in vegetable oil over low heat.

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Crab and shrimp cutlets

Andrey Rodomanov, brand chef of the Magadan restaurant in Rostov-on-Don, gave a recipe for shrimp, crab and pike-perch cutlets. He clarified that cooking cutlets from real crab meat is not very budgetary, so the chef suggests replacing it with snow crab meat.

For cooking, you will need 700 g of shrimp, 200 crab meat, 100 pike perch fillets, 80 g of bechamel sauce, 80 g of mayonnaise, 70 g of butter, 90 g of leek, salt, pepper. But the chef does not advise adding an egg. “Eggs, especially whites, will compact the mass and the patties will not be tender,” he warned.

Cut the peeled shrimp into 3-4 pieces. Peel the pike perch from bones and cut into small pieces. Leek (white part) fry in butter so that it does not crunch. Sliced ​​shrimp, pike perch and fried onions, scroll through a meat grinder.

“Shrimp and pike perch are pre-cut so that when they enter the meat grinder, the rewinding process occurs faster and there is less heating of the product, as this affects the taste,” the chef explained.

Disassemble crab meat or snow crab into fibers, add to minced fish, shrimp and onions. Add spices and grated butter (it is important to grate the butter when frozen). Blind cutlets, breading if desired, and fry in melted butter.

Bonus: cutlets “like from a school cafeteria”

Nostalgia is a strange thing. Despite the fact that homemade cutlets cooked by mom or grandmother are tastier and healthier, sometimes you want the ones from the school cafeteria. Tatyana L., a teacher at a Moscow school, shared the secret of "cutlets from the canteen". “We jokingly called them “meat flavored school cutlets.” And for many years they tried to reproduce the same taste, ”she admitted.According to the teacher, the secret of "stolovsky" cutlets lies in the addition of a large amount of black bread. “For 500 g of minced meat, they take 500 g of black bread,” the teacher noted. Another secret, according to her, is the amount of onion: it should also be as much as meat. The teacher admits that she changed the recipe a little, and adds about 500 g of black bread to 800 g of meat.

For cooking, you will need 800 g of a mix of pork and beef, 500 g of black bread (Darnitsa), 4 large onions, breadcrumbs, vegetable oil, salt.

Turn the meat through a meat grinder. The teacher advises to chop the onion into porridge - this can be done with a blender. Soak black bread in warm water. Mix minced meat with onions and softened bread, salt. Minced meat can turn out to be watery, so cutlets should be properly rolled in breadcrumbs.

“But the most important thing is the shape of Stolovskie cutlets. Sculpt them not round, but long,” the teacher advised.

Fry cutlets in vegetable oil. They'll get ready quickly. “Stolovskie cutlets are cooked faster than usual, because there is a lot of bread and little meat,” the teacher joked.

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