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
Peel the crusts from the loaf or bread and pour the pulp with milk, and then squeeze 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;
- black ground 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;
- egg large – 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!
Mixed minced meat, which I most often cook for my family, can also sometimes get boring, and then this simple recipe for delicious and juicy beef cutlets comes to my rescue. As you know, beef contains less fat than pork, and this fact has both positive and negative sides. On the one hand, less fat and, accordingly, more protein make this meat less caloric and more beneficial for the body, but on the other hand, beef dishes are often dry, hard to chew and therefore less tasty.
In order for the beef cutlets to be soft, juicy and very tender, it is added a large number of onions and carrots fried in butter. Fragrant vegetables retain some of their juices and give minced meat a pleasant taste and airy consistency. The cutlets turn out so fluffy and tender that they simply melt in your mouth, and in addition, they carry all the benefits of natural beef. After all, this meat contains a record amount of iron and easily digestible protein, and therefore must be included in the diet of children and adults of all ages. age groups. Try to cook the juiciest beef cutlets with this simple recipe, and you will get a tasty and healthy second course that the whole family will love!
INGREDIENTS:
- 800 g minced beef
- 1 large onion
- 1 medium carrot
- 2 eggs
- 3 – 4 small slices of rye bread
- 200 ml cream 10%
- 2 tbsp. l. flour
- 30 g butter
- 50 ml vegetable oil
- salt, pepper, 1 tsp. hops-suneli optional
COOKING METHOD:
1. To prepare beef cutlets, peel and finely chop the onion.
2. Peel the carrots and grate them on a coarse grater. 
3. Fry onions and carrots in butter over medium heat for 8 - 10 minutes until golden brown. 
4. While the vegetables are frying, place the bread in a bowl, pour in the cream and leave for 5 - 10 minutes. When it swells a little, peel it off, squeeze it lightly and crumble it. 
5. Place in a large bowl chopped meat.
Delicious cutlets according to this recipe can be prepared not only from minced beef, but also from pork or mixed minced meat.
6. Add fried vegetables, crumbled bread and eggs to the minced meat. 
7. Salt and pepper the minced meat and knead thoroughly with your hands into a homogeneous mass. You can also add any spices to it to your taste. I like to use the Caucasian seasoning khmeli-suneli to prepare cutlets. 
8. With wet hands, shape the minced meat into cutlets and lightly roll them in flour. From this amount of ingredients I got 9 large beef cutlets. 
9. Heat vegetable oil in a large frying pan, place the beef cutlets in one layer and fry them over medium heat for 3 - 5 minutes until golden brown.
Advice! The cutlets in the frying pan can be placed quite tightly to each other, since during the frying process they will decrease in size.
10. Carefully turn the cutlets over with a spatula and fry the second side for 3 - 5 minutes. 
11. Bring the cutlets to readiness over low heat under the lid for 13 - 15 minutes. 
You can serve beef cutlets with any side dish of your choice - potatoes, pasta, buckwheat, rice or vegetables. Bon appetit! 
In order to make beef cutlets the most dietary and low calorie dish, you should use the following recommendations:
1. Prepare minced meat yourself from lean beef or veal;
2. Do not pre-fry the vegetables, but put them in the minced meat raw;
3. Soak the bread in low-fat milk or plain water (you can also use oatmeal instead of bread);
4. Instead of frying in oil, steam the cutlets or bake them in the oven.
Calories: Not specified
Cooking time: Not indicated
For anyone who doesn’t like cutlets, it’s probably hard to find such a person. In every family, one way or another, cutlets are prepared - steamed, in the oven, in a frying pan, from beef, pork, turkey or chicken. Cutlets go well with any side dish - vegetable salads, chopped vegetables, herbs, potatoes, porridge or pasta. Today we will cook incredibly juicy and delicious cutlets from beef. No one will refuse such a cutlet. Choose a good piece of beef tenderloin or pulp, add a lot onions, for flavor, add a little garlic, a little bread soaked in milk, salt and pepper to taste - it will turn out excellent. So, I propose to move from words to action, so let’s get started! I described this recipe from professionals for delicious cutlets in detail. Also see how it is prepared.
- minced beef – 400 gr.,
- onions – 3 pcs.,
- garlic – 3 cloves,
- loaf – 2 slices,
- milk – 80 ml.,
- salt, pepper - to taste,
- vegetable oil - for frying,
- breadcrumbs – 3 tbsp.,
- chicken eggs – 1 pc.
Recipe with photos step by step:
First of all, break a few slices of the loaf, put them in a bowl and pour in the milk. Leave the loaf in the milk for a couple of minutes. 
Mince a good piece of beef tenderloin or pulp. Use a wire rack with a large mesh to ensure proper minced meat. Transfer the minced meat into a bowl. 
Peel the onion heads, rinse and dry. Separate the garlic into cloves, peel the cloves and rinse. Mince the onion and garlic in a meat grinder with a large wire rack. You can also grate the onion. There is no need to spare onions; the quantity should be impressive. 
Lastly, squeeze the loaf of milk, then pass the loaf through a meat grinder. Add the loaf to the minced meat. 
Season all ingredients with salt and ground pepper. 
Add one chicken egg to the minced meat. 
Now very important point– the minced meat needs to be kneaded for about 10-15 minutes. The longer you knead the minced meat, the juicier the resulting cutlets will be. 
Form small pieces of minced meat and roll the cutlets in breadcrumbs. 
Fry the cutlets over low heat on both sides, then transfer the cutlets to a saucepan and simmer a little. During the stewing process, you can put several chopped onions on the bottom of the pan. That's all, juicy and incredibly tasty cutlets are ready. Look what else
Calories: Not specified
Cooking time: Not indicated
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 at both sides. 
Another secret to juicy cutlets is steaming with gravy. The gravy can be made in just a minute. Need to mix in a bowl tomato paste, boiling water and black pepper to taste. 
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
Most often they are made from beef. It is believed that it is from it that the cutlets are more meaty, aromatic, and satisfying. Especially those that were fried in a pan.
But in this case, what to do with those carcinogenic substances that appear during heat treatment? After all, you really don’t want to give up the beautiful fried crust, which with its appearance whets such a brutal appetite!
There is an exit. Cutlets can be cooked in the oven. Advantages? Please!
- They turn out no less tasty than in a frying pan. Yes, and there is a golden brown crust.
- They contain significantly less harmful substances than fried ones.
- This type of heat treatment preserves most of the vitamins and microelements beneficial to the body.
- The housewife does not need to be constantly near the stove.
- Fat does not splash in different directions.
But for some reason, sometimes beef cutlets in the oven turn out tough or floating in fat. And incorrectly prepared minced meat is to blame for this.
Beef cutlets in the oven: subtleties of cooking- For cutlets, you can use any part of the animal carcass. Of course, the most delicious cutlets are made from tenderloin. But most often they use meat that is not suitable for frying steak, fillet, roast beef, entrecote. To prepare minced meat, they use top dressing, brisket, flank, as well as various meat trimmings, which are obtained when stripping meat.
- Beef fillet must be cleaned of coarse tendons and then passed through a meat grinder.
- You should not use too fatty meat for cutlets. When baking, the fat is rendered, and the cutlets turn out tough and dense. If the meat is lean, then internal lard is added to it. The amount of fat should be no more than 15% of the weight of the meat.
- Bread must be added to any cutlets. It must be baked from wheat flour. All the crusts are cut off from the bread, and the crumb is dried. If you put fresh bread into the cutlet mass, the minced meat will turn out viscous.
- The bread is soaked in water or milk before being added to the minced meat. The amount of liquid should not exceed 30% of the weight of the meat. The cutlets will turn out more tender if you add sour cream and mayonnaise to the minced meat and replace the milk with cream.
- Onions, garlic, carrots, potatoes and other vegetables are added to minced beef cutlets. The cutlets will turn out delicious if you add grated young zucchini to the minced meat. But in this case, the amount of liquid (water or milk) needs to be reduced, since the zucchini is very juicy.
- An egg is often added to minced beef cutlets. But you need to know that it makes the finished cutlets dense. When frying in a pan, the egg helps the cutlets not fall apart. When baking in the oven, eggs are not added to the minced meat or only the yolk is used.
- To make beef cutlets golden brown and crispy, they are breaded in flour or white breadcrumbs.
Ingredients:
- beef fillet – 500 g;
- wheat bread – 125 g;
- water – 150 ml;
- salt – 10 g;
- ground black pepper - a pinch;
- breading (flour or breadcrumbs).
Cooking method
- Cut the beef meat into pieces weighing 50–200 g (it all depends on the capabilities of your meat grinder). Grind in a meat grinder.
- Soak the bread in water.
- Combine the chopped meat with spices and bread.
- Mix the mixture thoroughly using a wooden spatula. If the minced meat is very thick, add a little water, then beat again.
- To prevent the minced meat from sticking to your hands, soak them in cold water. Separate portions of minced meat from the cutlet mass and form into cutlets. Classic cutlets should be elongated, flattened on top, 12 cm long, 5.5 cm wide, 1.75 cm thick.
- Dip the cutlets in breading and place on a greased baking sheet. So that you don’t have to wash the sheet of fat and fried meat juice later, cover it with parchment.
- Preheat the oven to 200°C. Place a baking sheet with cutlets in it. Bake for 40 minutes.
Ingredients:
- beef fillet – 500 g;
- potatoes – 1 pc.;
- onion – 1 pc.;
- egg (yolk) – 1 pc.;
- salt and pepper - to taste;
- spicy herbs (parsley, dill, cilantro) - a small bunch.
Cooking method
- Cut the beef pulp into pieces and pass through a meat grinder.
- Grind the onion and potatoes in a blender to a paste.
- Mix the meat and potato mixture and mince again.
- Add egg yolk, spices and finely chopped herbs.
- Mix the minced meat thoroughly until it becomes homogeneous and dense enough. If it turns out thick, add a little water and mix again.
- With wet hands, form into oblong-shaped cutlets. Roll in breading. Place on a greased baking sheet. Place in an oven preheated to 200°C. Cook for 40 minutes until golden brown.
Ingredients:
- beef fillet – 500 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- fresh cabbage – 100 g;
- salt - to taste;
- egg (yolk) – 1 pc.;
- pepper - a pinch;
- breading mixture (ground crackers or flour).
Cooking method
- Cut the beef into pieces and grind through a meat grinder along with the onion.
- Grate the carrots. Chop the cabbage thinly.
- Combine vegetables with meat, add salt and pepper. Add the egg yolk.
- Mix the cutlet mixture thoroughly.
- Form cutlets. Roll in breading.
- Grease a baking sheet with oil. Place the cutlets on it.
- Bake in the oven for 40 minutes at 200°C.
Ingredients:
- minced beef – 500 g;
- onion – 1 pc.;
- semolina – 1 tbsp. l.;
- milk – 100 g;
- salt, pepper - to taste;
- flour – 2 tbsp. l.;
- cream – 300 ml;
- Sunflower oil – 40 g.
Cooking method
- Grind the onion in a blender.
- Combine onion and meat. Gradually pour in the milk and knead the minced meat thoroughly.
- Add semolina, salt and pepper. Mix again and leave the semolina to swell for half an hour. Stir.
- With wet hands, form cutlets. Roll in flour.
- Pour oil into a frying pan and heat it. Fry the cutlets on both sides until golden brown.
- Place them in a greased pan. Pour in heated cream.
- Place in the oven and bake for 30 minutes at 180°C.
Ingredients:
For the cutlets:
- minced beef – 1 kg;
- wheat bread – 250 g;
- water – 300 ml;
- salt – 15 g;
- flour – 2 tbsp. l.
For the gravy:
- vegetable oil – 40 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 1 tbsp. l.;
- salt - to taste;
- paprika – 1 tsp;
- sugar – 0.5 tsp;
- vinegar – 1 tsp;
- garlic – 3 cloves;
- coriander – 1 tsp.
Cooking method
First option:
- Prepare the gravy. Finely chop the onion. Sauté it in oil. Add grated carrots and fry for 5 minutes.
- Add tomato paste and stir. Warm up for 2-3 minutes.
- Put all the spices, chopped garlic, add vinegar. Pour in hot water to cover the vegetables. Simmer for 15 minutes.
- Prepare the cutlets. Soak the bread in water and let it swell.
- Combine it with minced meat, add spices. Mix the cutlet mixture thoroughly.
- Moisten cold water hands, form cutlets.
- Roll them in flour.
- Pour oil into a frying pan and heat it. Place the cutlets. Fry them until golden brown, first on one side, then on the other.
- Place the cutlets in a deep pan. Pour in hot gravy. Place in an oven heated to 180°C. Bake for 30 minutes.
Second option:
- Make minced cutlets as in the first option.
- Form cutlets with wet hands.
- Roll in flour.
- Place on a greased baking sheet and bake in the oven for 40 minutes at 200°C.
- While the cutlets are cooking, make the gravy as described above. But simmer it a little longer - 30 minutes.
- Place the finished cutlets on plates and pour over the gravy.
Knowing the basic rules for preparing beef cutlets, you can come up with new recipes by adding any ingredients to the minced meat. The main thing is that they combine with the taste of the meat. The aroma of cutlets depends on spices and seasonings. So feel free to use them. Experiment!