Dishes from minced meat are found in all cuisines of the world. For most, it is not only national dishes, but also the most familiar food known since childhood. Cooking cutlets from any ingredients: from pure meat, from its different varieties, with the addition of vegetables, cheese, etc. However, nowadays more and more preference is given to pork.
Pork cutlets are cooked quickly, are juicy, tasty and very nutritious. Several classic recipes and cooking secrets will be discussed in this article.
Classic recipe
Components:
- pork - 0.5 kg;
- egg;
- bulb;
- bread crumb (wheat) - 0.2 kg;
- breading;
- butter;
- salt and spices.
Time: 30 minutes.
Value (caloric content): 263 kcal / 100 gr.
We describe in detail the classic recipe for pork minced meatballs. You can buy minced meat or make it yourself. In this case, hand cooking will be considered, and in all subsequent ones this recipe will be implied. Accordingly, the time for cooking (for other descriptions) will be calculated without regard to the preparation of minced meat.
Bread is soaked in milk or water, squeeze out excess moisture. Scroll the meat, onions and bread grinder.
Optionally, you can use a large cabin or, on the contrary, the smallest and scroll through the meat twice. However, you should not use a blender - you can make sausages or soufflés from meat turned into mashed potatoes, but this “grind” will not work for meatballs - the dish will come out tough.
Egg, salt, spices are introduced into the ready stuffing. Everything is mixed up. The next procedure is "beating". The mass is taken in the palm and rushes to the table or the bottom of the dish from a height of about 30 cm. You do not need to make special efforts.
The process is repeated 10-20 times. At first, this procedure seems strange to many, but it is not worth neglecting - with “blows” the mass is saturated with oxygen, which makes the stuffing supple, elastic, and the finished burgers are soft but juicy.
Round or ellipsoid billets are formed from minced meat. Each cutlet is well rolled in breading and placed in a pan in a hot oil. After frying on both sides (the crust should take on a pleasant, golden color), the fire is reduced and the dish comes to readiness under the lid.
Juicy cutlets: pork with zucchini
Components:
- mince - half a kilo;
- zucchini - 200 gr;
- salt;
- butter;
- breading.
Time: 20 minutes.
Value (caloric content): 221 kcal / 100 gr.
Juicy minced pork cutlets with zucchini are prepared as follows. For cooking according to this recipe, you can use classic stuffing, then the cutlets will come out softer, but also more nutritious (with a specified value), and you can use a recipe without bread - in this case the calorie content will drop to 190-200 units.
Zucchini mince or grater. It is necessary to add a little salt and let it stand until the juice is extracted (a few minutes).
Squeeze the liquid, and add the flesh to the stuffing, mix well. Beat off the mass. Form the patties using breading and fry in hot oil. Bring to readiness at the minimum temperature of the burner, under the lid.
Pork chops with cheese in the oven
Components:
- minced meat - 500 gr;
- cheese - 70-100 g;
- butter;
- breading.
Time: 35 minutes.
Value (caloric content): 230 kcal.
An excellent recipe for quick and easy to prepare dishes. In this case, cheese can be used in three different ways:
- grate and mix in minced meat (this recipe is recommended for the oven, but you should not use it for the pan - the cutlets can be burnt and spread out);
- sprinkle semi-cooked cutlets with cheese and then cook under it;
- cut the cheese into cubes and put the cutlets inside - in the process of cooking it will melt and you will get a kind of cheese zrazy.
How to cook the minced pork chops with cheese in the oven? Selecting one of the methods, form the patties, carefully apply the breading. In the case of zrazami, breading is most important - its purpose, among other things, by roasting it, is not to release the melted cheese from the dish.
The oven warms up. 180-200 degrees will be quite enough. The baking sheet is greased and cutlets are placed on it. Prepare about 25 minutes. If it is decided to sprinkle cheese on top, then this must be done in 15 minutes.
Pork and Ground Beef Cutlets
Components:
- minced pork - 250 g;
- minced beef - 250 gr;
- bread, salt, onion and spices - according to the classic recipe;
- butter;
- breadcrumbs.
Time: 30 minutes.
Value (caloric content): 245 kcal.
Pork, as a rule, meat is more fatty than beef. A mixture of these ingredients will balance the taste - pork fat will saturate dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in proportions of 50/50, but if the pork is too fat, you can increase the amount of beef.
Preparing minced meat according to the classic recipe, but using beef. Formed burgers, breaded and fried in hot oil.
Chicken and pork
Components:
- minced pork - 250 g;
- chicken - the same amount;
- the rest of the ingredients for the stuffing in a classic recipe
- oil (for frying);
- breadcrumbs for breading.
Time: 30 minutes.
Value (caloric content): 230 kcal.
How to cook delicious chicken and pork mince meatballs? The recipe largely repeats the previous one. However, the ratio of chicken and pork give a more dietary combination, and the tenderness of the dish increases several times.
Preparing a classic stuffing, bounces. Formed and breaded cutlets. The dish can be fried in a pan or baked in the oven at 200 degrees.
Culinary secrets
The above recipes are described. Any hostess can choose them or combine their own. In any case, it is worth knowing a few very important secrets so that the dishes will turn out at an extremely high level:
- The “beating” mentioned above will help not only to make it more elastic, and the cutlets to be juicy, but also partially relieve excess moisture if the stuffing turned out to be watery. Of course, it will not be possible to remove a large amount of moisture, but if the problem is not too large, a method can help.
- A special "chic" in the preparation of mince considers cutting meat with a knife, not a meat grinder. To make small pieces, and it was more convenient to cut, it is better to use unfrozen meat that is not fully defrosted.
- Depending on the original fluid mass, it is possible to introduce not a full egg, but only the yolk. To bond this will be enough.
- Pork mince cutlets are much easier to form if you moisten hands with cold water before each "molding". Then the stuffing does not stick to the palms, and the chops are smooth.
- If there are any doubts whether the cutlet is fried, it is necessary to pierce it with a toothpick: if a clear juice comes out from the middle - the cooking is over; if the liquid has pink or red color - it is necessary to prepare further.
- If the stuffing is done with bread, the latter should be at least 40% by weight of meat. This is an important moment! If you put less, oddly enough, but the meat taste in the dish will be less.
- Do not regret breading! In addition to a beautiful crust, it provides the surface of the patty during cooking. As a result, the dish comes out, fried outside and juicy inside. If crackers are not enough, you can add a little wheat flour to them.
- Do not serve burgers immediately. In addition to too high a temperature, inside the sap flow continues, and the taste can be spoiled. It is enough for the dish to stand for 5 minutes, and its taste characteristics will improve.
Pork - one of the most convenient products for meatballs. Foods come out of it delicious, but you must follow the rules and proportions specified in the article, otherwise there is an opportunity to get dry and hard food. If you use these simple tips, the food will be juicy and will surely cause a praise of loved ones!
And another simple recipe for delicious meatballs - in the next video.
