What are chicken patties usually made of?

How to make them juicy and tasty

Schnitzel are one of the most important dishes in our daily diet. However, there is no shame in serving excellent schnitzel to guests on the festive table. Schnitzel isn't too difficult to make, but to make them very juicy, with a crispy crust, the recipe that all your friends and relatives will ask you for, you need very little. It is enough to know just a few key secrets for making excellent schnitzel.

Minced meat

It is easier to make schnitzels from minced meat cooked in a store. However, it is much more effective to make minced meat yourself, especially since it is no longer as labor intensive with the advent of electric meat grinders in our lives.

The minced meat in the store is very deep fried, the schnitzels are reduced by at least a third and sometimes by half. When you make schnitzels from meat the quality of which you can see, your schnitzels only drop 10 percent even if the ladies have a small amount of fat and connective tissue.

The standard minced meat for schnitzel consists of 60% beef and 40% pork. It is good if the meat contains connective tissue. You can take meat with a bone that you can then use for the broth.

Scroll

However, if you bought a shop mince, it is better to scroll it in addition, you can even more than once. Then the schnitzel will be more tender.

Leave

After the minced meat is ready, you should leave it in the refrigerator for at least half an hour. Then the meat releases gluten, the minced meat becomes more even, the schnitzel does not fall apart. If the minced meat does not stand, knead for 5-7 minutes. Then the stickiness develops faster.

Large

It is best to fry schnitzels that are not too small, they can easily be overlooked and overcooked. Big ones stay rather juicy. They are harder to miss. Schnitzel with half a palm will fry in 15-17 minutes.

Crust first

Before adding the schnitzels to the pan, you need to warm them up well, then pour in the oil and warm it up so that the oil is hot too. Then add the schnitzel and fry for 1-2 minutes to form a crust. Then, without turning the schnitzel, fry for another 2-3 minutes over low heat. Then turn over, increase the heat - and another 2 minutes until a crust forms. You can then close the pan with a lid and prepare the schnitzel at a low temperature for use.

timer

Do not rely on your sense of time, it is better to set a timer, otherwise you can forget about the schnitzel under the lid and cook them over. However, this does not only apply to schnitzel, but to all dishes in general. Even if you time it, it's easy to get confused and forget how long it took you to turn the schnitzels, for example.

Do not delete

Schnitzels cook very quickly, they don't even need to be kept on fire for half an hour. Often they are poured with sauce and stewed for 40 or even 60 minutes. However, this only results in you getting dry and not too tasty schnitzel. If you want a sauce, it is best to pour it over the schnitzel after turning off the heating. Or put it on the table when serving.

Homemade schnitzel

  • 600 g beef (shoulder, rump, ham)
  • 400 g pork (you can take a ham)
  • 2 medium onions
  • 2 slices of white bread
  • Salt and pepper to taste
  • 2-3 st. l. Flour

Step 1. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat together with the onion through the fine mesh of the meat grinder.

Step 2. Soak white bread in water.

Step 3. Rotate a second time. Season with salt and pepper. Stir well and knead the minced meat a little like a dough.

Tip: To remove all of the minced meat from the meat grinder, you can twist a crust of a white loaf in it after the meat without soaking it.

Step 4. Divide the ground beef into 3-4 parts and beat each part with your palms for at least a minute.

Step 5. Remove the crust from the bread and stir it into the schnitzel mixture.

Step 6. Shape patties. Roll them in flour. Preheat a pan with oil.

Step 7. Place the schnitzels and saute them over high heat for a minute (until a crust forms).

Step 8. Reduce the fire and roast over low heat for another 2-3 minutes.

Step 9. Repeat for the other side.

Step 10. Leave the pan on low heat, close the lid and let the schnitzel cook for about 7-12 minutes (depending on the size of the schnitzel).

Step 11. Turn off the heating, do not remove the lid, let the schnitzel stand for 5 minutes, then serve with sour cream or tomato sauce.

Minced meat chops in a pan are perhaps the most desirable dish on weekdays and holidays. Undoubtedly, every housewife knows how to cook minced meat chops in a pan so that they turn out juicy, fluffy and, most importantly, delicious. For the owners of the secrets of making such schnitzels there is simply no price, because minced meat schnitzel in a pan is an irreplaceable hit at any time and a lifesaver that will decorate any table.

To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have minced meat on hand: pork, beef, chicken, fish or various, for example, pork + beef (who likes it) - fresh, high quality, and preferably homemade. You can also cook schnitzel from ground beef that you bought from a store. Take it with the utmost care in your selection.

To give the minced meat extra juiciness, some housewives add finely chopped or finely grated onions, soaked white bread, others potatoes grated on a fine grater, chopped cabbage and other ingredient helpers that can give the schnitzel the zest for life they unique original. There are many options for additions. So schnitzels get very juicy if you put a piece of frozen butter in each one and add chopped greens. Vegetables can also be added to minced meat.

A few words about breading. Some of the housewives believe that it is essential to bread minced meat chops in a pan, while others refrain from this procedure. In addition, both these and others have wonderful schnitzels.

Frying minced meat patties in a pan is also correct: pour vegetable oil into the pan and spread it over the entire surface, heat, reduce the heat to medium, and only then put the patties in it. Fry until golden brown on each side for about 10 minutes, then add some water to the pan and simmer under the lid for another 10 minutes until tender.

Would you like to surprise your family with delicious schnitzel? Visit us and choose the recipe you like.

Mixed minced meat patties in a pan

Ingredients: 500 g of minced pork

500 g ground beef, 1 onion,

1 egg,

150-200 g bread or white bread,

Ingredients: 2-3 cloves of garlic

500 g ground beef, 2 TBSP. l. Mayonnaise,

Breadcrumbs,

Ingredients: Vegetable fat,

500 g ground beef, Salt, black pepper - to taste.

Preparation:

Ingredients: For cooking, use a loaf or bread, not the freshest but slightly stale so the schnitzels don't get fluffy and not too sticky. Pour milk over the pulp and leave for 15 minutes. Then express it. Add finely chopped or finely grated onions and garlic passed through a press, bread mayonnaise, salt and pepper to taste the minced meat and mix thoroughly. In order for the minced meat to be dense and at the same time juicy, many cooks advise you to beat it well. You can simply lift a mass of ground beef and hit it against a table or plate with a palpable effort, or you can put the ground beef in a bag, tie it, leave enough space and remove air and already clap that structure. In any case, your schnitzel will only benefit from such a massage. Next, form schnitzel from the minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil on 2 sides until golden brown. Then pour quite a bit of water into the pan, cover it with a lid and let the schnitzel stew for another 10 minutes.

500 g ground beef, Another tip you may find useful when cooking ground beef patties in a pan. Add some dried herbs after grinding them into powder in breadcrumbs. Ready-made schnitzels fried in this mixture turn out to be very aromatic.

Homemade minced pork chops

600-700 g minced pork,

Ingredients: 2 onions,

500 g ground beef, 3-4 cloves of garlic

1 egg,

1-1.5 stacks of milk,

2 slices of bread (150-200 g),

Breadcrumbs,

Vegetable fat,

Salt, black pepper - to taste.

Soak the pulp of a loaf or white bread in warm milk and let it rest for 15 minutes. In the meantime, chop the onion and add to the minced meat, knead the mixture well with your hands and mix the minced meat well again, adding the pressed loaf meat. Add garlic, egg, through a press the meat mixture, salt and pepper added to taste. Stir the minced meat until smooth and shape the patties. It's a lot easier with wet hands. Roll the resulting schnitzel in breadcrumbs and fry until golden brown on both sides in a pan with heated vegetable oil over medium heat. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the schnitzel as follows. Prick the schnitzel with a fork - when the juice is clear, turn up the heat and cook the schnitzel for another 2-3 minutes on each side. The schnitzels are brown, which means the dish is ready.

  • Delicious minced meat patties
  • 600-700 g ground beef,
  • 2 potatoes,
  • 1 egg,
  • 1 onion,

Dill green, salt, black pepper - to taste,

Flour for breading. Usually ground beef is minced twice. To make the schnitzel more tender. If you use commercially available minced meat, do not be lazy, but put it through the meat grinder again along with the raw potatoes peeled from the skin. Or add grated potatoes to the minced meat on a fine grater. In short, act alone. Salt and pepper the prepared minced meat, add chopped dill and finely chopped onions and mix well. Shape the patties, roll them in flour and fry them in a preheated pan with vegetable oil on both sides to a nice appetizing crust. Add some water to the pan, cover the patties, and let them simmer for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.

Chopped chicken schnitzel in a pan

900 minced chicken,

3 processed cheese "Druzhba",

  1. 1 egg,
  2. 1 bunch of spring onions
  3. 1 bunch of parsley or dill
  4. 2 cloves of garlic
  5. 3 TBSP. l. Mayonnaise,
  6. Breadcrumbs,
  7. Vegetable fat,
  8. Salt, spices - to taste.

Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced meat. Stir, beat in an egg, add mayonnaise, salt and pepper to taste. Mix everything well again and form small patties from the resulting mixture. Dip them in breadcrumbs and fry them in a pan with heated vegetable oil until golden brown on both sides. According to statistics, the fans of fish cakes are much less than those who prefer meat cutlets. However, the recipe below may force even the most desperate non-lovers to reconsider their views on fish cakes.

Chopped fish cutlets in a pan

500 g of minced fish

200 g pumpkin puree,

1 egg,

3 TBSP. l. Flour,

1-2 cloves of garlic (for an amateur),

Salt, pepper - to taste,

Vegetable fat.

Combine the pumpkin, grated on a fine grater, with the chopped fish, add the egg beaten with a fork, pass the garlic through a press and mix. Then add flour to the minced meat, mix, salt and pepper. Shape schnitzel with wet hands and fry in a pan with heated vegetable oil for 3-4 minutes on each side.

Minced meat cutlets in a pan - this is a minimum of time and maximum pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Store-bought schnitzels are undoubtedly quick, but how useful they are is debatable. Homemade schnitzels are always juicy, tasty and, above all, do not contain leftovers from the boning of carcasses, which are also used in industrial companies.

Choosing the right meat

Every housewife should remember that delicious schnitzels are obtained only from homemade minced meat. An exception would be the situation in which the selected piece of meat was ground personally in the store in front of the buyer.

What you need to know:

The most nutritious and juicy are pork chops.

In a ratio of 1/3 pork and 2/3 beef, cutlets of medium density are obtained.

From "pure" minced beef you get dense, slightly dry schnitzel that is darker than from pork.

Chicken breast chops are considered dietary, but when roasting the chicken becomes dry, so it is necessary to add a piece of bacon to the minced meat. Chopped thigh or drumstick is preferred.

Ground turkey is the perfect combination of juiciness and low calories.

Correctly selected meat, the guarantee for delicious schnitzel. It shouldn't contain any foreign smells, it shouldn't be windy, with lots of veins and fat.

Secrets of choice!

Fresh meat is slightly shiny, elastic, if pressed with a finger, the fossa is flattened in 1-2 minutes. There should be no slime, sticky surface, or excessive oily / greasy content.

Very often the shops sell "schnitzel" but this is not the best choice for the hostess. It contains pieces of pork, beef with heavy fillings, and pork is high in fat. As a result, part of the veins, the fascia remains on the screw of the meat grinder, the soft part decreases, and the volume of the minced meat is obtained by fat. When frying, the fat is melted, the schnitzels are 2-3 times smaller and float in their "own juice".

Which ingredients are needed?

The classic schnitzel recipe consists of:

Meat - 1 kg. You can take one type or in different proportions: 1/3 beef, 2/3 pork or 1/3 beef + pork + turkey. It all depends on the hostess's taste preferences.

Beetroot onion - 300 g.

Lard, fresh, pork, without veins and skin - 50-100 g.

Bread crumb (white bread) - 200 g. It is better to take a dry crust and put it in milk and water.

Chicken egg (1 cat.) - 2 pcs.

Spices - black pepper, salt, allspice, coriander. The choice is up to the hostess, it all depends on taste preferences.

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • Sunflower oil - for frying.
  • Secret from the hostess!
  • You can add 1-2 grated raw potatoes to the minced meat so that the schnitzels are voluminous, fluffy, juicy and not fall apart. A small mayonnaise (50 g) of 67% gives the finished schnitzel a special tenderness.
  • From this amount of ingredients you can glue up to 15 schnitzels. On average, one takes 80-110 g of finished minced meat. It is also considered that the meat will be "roasted" about twice during the heat treatment.
  • Minced meat chops: step by step
  • How do you cook unusual, juicy and tasty schnitzel? To do this, you need to prepare: a meat grinder, a deep bowl for ready-made minced meat, a bowl for proteins, a blender, a "grinder" with spices, a knife.
  • "Mesh" in a meat grinder can be taken with either small or large holes. In the first case, a very plastic minced meat is obtained, in the second - with "chopped" fractions, from which steak chops are obtained very well.

Wash the meat thoroughly with cold water.On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

step 2

Put bread (preferably crackers) in a bowl with water or milk (1 glass) and let stand until soaked. It should be soft, but not "creep away".

step 3

Peel the onion, then according to the wishes of the hostess - either pass through a meat grinder or finely chop and put directly into the finished minced meat.

Step number 4

The onion is scrolled one by one in a meat grinder first (if it is not chopped), then the bacon, then the bread squeezed out of the liquid, and only then the meat. You shouldn't scroll the ingredients in the wrong order, as this will make it easier to mix the ground beef together. On contact with onion juice, it turns darker, sometimes blue. After turning the onion, it is better to pour out the juice and slightly squeeze the resulting gruel.

Step number 5

All the twisted ingredients are mixed thoroughly until smooth. You can easily "knock it off" by lifting the meatball and forcibly "flopping" it back into the bowl and so on 2-5 times.

Step number 6

The eggs are placed in a separate bowl, the yolks are immediately sent to the minced meat and thoroughly mixed again. And the whites are whipped into a fluffy foam with a mixer (whisk). Then add to the minced meat, mix. The eggs brought in this way give the schnitzel a shine.

If the recipe includes potatoes, they are peeled, rubbed on a fine grater, squeezed a little out of the juice and also added to the minced meat. You can also add mayonnaise, but this is at the discretion of the hostess.

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • Step 7
  • The final step is adding spices. It is better not to take them ready, finely ground in bags, but to put all the grain in the "grinder" and evenly sprinkle the minced meat while scrolling. So the spices give their aroma much better. Finally add salt to taste and mix everything thoroughly.
  • Schnitzel in a pan: fry properly
  • To get juicy schnitzels, you need to properly fry them. You must not allow the juice to lose inside, and for this the schnitzels are not too flat and small in shape and must be rolled in breadcrumbs, flour or semolina.
  • A pan with a thick bottom is put on medium heat, heated, sunflower oil is poured and left to glow. Formed round or oval cutlets are rolled in breadcrumbs (flour, semolina) and spread in hot oil. Hold for about 3-5 minutes. then turn over and incubate again for 3-5 minutes. The essence of these manipulations is to let the top layer grab, after which the juice will stop flowing out, and the schnitzels will keep their juiciness.
  • Next, reduce the fire, cover the pan with a lid and let the schnitzel simmer until cooked through. Finally, put it back on a medium heat, open the lid and form a golden crust on both sides. The total roasting time of schnitzel usually does not exceed 30 minutes.
  • Conclusion
  • The secret of making real homemade schnitzel is simple - the main thing is to choose only fresh ingredients, cook and fry the minced meat yourself, so as not to lose the meat juice. Then the dish will be juicy, tasty, moderately red and healthy, and family members and guests will certainly appreciate it.
  • Hello everyone, everyone! Today I will show you recipes how to deliciously and quickly cook various fragrant, crispy schnitzel in your kitchen, which can be given to both adults and children. Of the many options, I hope that you will find the most popular and unique look for yourself. Cook in a slow cooker, in a double boiler, in a pan, in an oven. 😮
  • Make them with sauce, breaded, with flour and without flour, with the addition of milk and you can be surprised even without bread? Then read the article to the end. And of course, subscribe to the blog, because very soon I will introduce you to another version of liver chops.

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

So let's go

I want to say that there are two interesting points when preparing this dish:

1. The most important rule is fresh meat. If you want to achieve more juicy schnitzels, it is recommended to use minced meat in a ratio of 1: 1, e.g. B. Beef + Pork.

2. If you are on a diet, the best option for you is chicken or turkey schnitzel.

Classic recipe for minced meat chops with bread

It's no secret that the most delicious schnitzels are made from ground beef mixed in half. This is beef plus pork. They are also called "homemade assorted". They are fluffy and taste perfect. The main thing is that they are easy and simple to prepare at home.

We need:

Meat - 300 g of beef and 300 g of pork

Baton - a couple of pieces

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • Eggs - 1 pc.
  • Onions - 2 pcs.
  • Garlic - 2 cloves optional
  • Flour - 150 g
  • Vegetable oil for frying
  • Salt, pepper, spices - to taste
  • Cooking method:
  • 1. The whole process of cooking such schnitzel doesn't take as long as it seems. First, make the minced meat, to do this, turn the pieces of beef and pork through a meat grinder or mixer. Onions can also be turned immediately with the meat. Or you can rub it.

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

Soak a bread bar in milk or plain water, let it soak, then wring it out with your hands and also toss it to turn it in a meat grinder. It is almost done! It remains to add the egg. Salt. Add finely chopped garlic and pepper to taste. Mix everything thoroughly.

Important! The schnitzel won't work without eggs, or rather, it can fall apart in the pan and look sloppy.

2. Now form meatballs with your hands and then flatten them with your hands so that you get such cool and appetizing schnitzels!

3. The last stage before frying - boning meat specialties in flour. You can use not only flour, but also breadcrumbs or semolina. What do you usually throw them off with?

Important! In order for the minced meat not to stick to your hands when forming schnitzel, you need to rinse your hands with water.

4. It's time to fry. Heat a pan with vegetable oil, then reduce the heat and fry one side first, since you will see a brown crust underneath, turn it over.

5. Be careful not to get fat and burn yourself. But if you do everything according to the instructions and turn the heating down in time, it will not happen. These are the crumbs of meat! Great and very, very tasty. My men love her very much.

Chopped pork chops juicy, recipe with photo step by step

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • In this version there is no special secret, as you can guess for yourself, pork is quite fatty and juicy in itself. Even so, I recommend adding onions and garlic for flavor. To make them the most tender, I add chicken fillet to the pork.
  • Garlic - 2 cloves optional
  • Salt, pepper, spices - to taste
  • My sister always fries for it, which she thinks is the best and tastiest option. Try it yourself.
  • Pork - 1.5 kg
  • Chicken breast - 400 g

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

Onions - 2 pcs.

Garlic - 3 cloves

Dry white bread - 6 pieces

Frozen butter - 150 g

Breadcrumbs - to taste

Vegetable oil - to taste

Salt to taste

Ground black pepper - to taste

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • 1. Cut the pork and chicken fillet into pieces and, ideally, twist them in a meat grinder together with onions and garlic. Soak the bread in water for 3-4 minutes, then squeeze and crush with your hands, add to the minced meat. Mix everything, salt and pepper.
  • 2. Now the secret technology of how to shape schnitzels so that they are very juicy and the tastiest. To do this, use butter, which must be frozen first. Cut it into small pieces as shown in the picture. Stir and send the resulting minced meat to the refrigerator for an hour.
  • 3. Next, shape the minced meat into round or oval balls, roll them in breadcrumbs and immediately in a pan with vegetable oil.
  • Important! The pan with vegetable oil should be well heated. Just don't forget to turn down the heat and fry with the lid closed after placing the patties in the pan.
  • 4. Fry on both sides until a nice golden brown crust is formed. They just look great and the taste is even more aromatic.
  • Important! Since carcinogens are released in strongly heated oil when frying, the refined vegetable oil should be changed every time meat patties are added to the pan. Remember that!

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

These beauties are sure to delight you with a zesty taste, and your loved ones will definitely ask for additions.

Beef chops

For someone, beef chops are the most delicious))) everyone has a different taste. 😎 Which do you prefer the most?

Potatoes - 2 pcs.

Ground beef - 500 g

Egg - 1 pc.

Pepper, salt to taste

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • Bay leaf - 1 pc.
  • Onion - 1 pc.
  • Boning the flour
  • Greens
  • Important! Since carcinogens are released in strongly heated oil when frying, the refined vegetable oil should be changed every time meat patties are added to the pan. Remember that!
  • 1. Experts recommend skipping the beef in a meat grinder, but not just once, but twice so that it becomes more tender, soft and juicy. If you're using ready-made ground beef, skip it again. Put the peeled potatoes together with the meat through a meat grinder. Or you can rub it. Finely chop the pepper, salt and dill greens to preserve the aroma. Cut the onion into small cubes.

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

2. Mix all the ingredients, then form beautiful meat beauties from the minced meat, which are rolled in flour.

3. Fry in a preheated pan with vegetable oil on both sides until a nice crust is formed. It should look something like this:

4. Basically, all schnitzels are served with a side dish such as mashed potatoes or buckwheat noodles. And they need a special and tasty sauce. I suggest you cook one. It's easy and simple to prepare. After frying, fill the dish with water so that it does not cover the schnitzel at all, add bay leaves, spices, allspice, salt and simply boil this mixture for about 20 minutes so that the schnitzels release their aroma.

Important! Simmer over closed heat under the lid. If you want your sauce to be thick instead of runny, add flour.

Chopped chicken schnitzel

You can cook a lot of dishes from such minced poultry, and Kiev schnitzel is no exception.

Minced meat - 250 g

Starch - 1 tablespoon

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • Milk - 3-4 tablespoons
  • Salt, pepper to taste, vegetable oil for frying
  • Salt, pepper, spices - to taste
  • 1. Take chopped chicken, add diced onion, an egg, salt and pepper. Pour a little milk for juiciness.
  • 2. The mixture is very delicate and slightly pink. Sprinkle with starch, stir and shape the schnitzel into any shape. It all depends on your preferences, it won't affect the taste in any way.
  • Important! Since carcinogens are released in strongly heated oil when frying, the refined vegetable oil should be changed every time meat patties are added to the pan. Remember that!
  • Garlic - 2 cloves optional

Wash the meat thoroughly with cold water. On a cutting board, use a sharp knife to clean the meat from fascia and veins. This is important because it gives the cutlets firmness. Then we cut into pieces, about 5 * 5 cm, so that it is convenient to put in a meat grinder. Lard is cut into the same pieces.

3. Then fry them in a pan with vegetable oil with the lid closed to prevent them from burning. If you want your schnitzels to be crispy, roll them in breading or semolina.

Important! Don't think that the schnitzel in semolina isn't delicious, or the semolina will grind on your teeth, nothing like that, it will be very, very tasty, just cool and crispy! I always roll semolina and I am very happy.

The quick version of making chicken schnitzel is ready, serve it with mashed potatoes or make it into a hamburger, or fry it especially for hamburgers ?! 🙂

If you want to cook chicken schnitzel at home, take a look at this article where you will find the most delicious and best developments:

Pollock fish chops (hake, pikeperch, cod) with semolina

I suggest that everyone try this option, since fish is rich in various useful substances, in particular, it is high in phosphorus. You can cook from any fish, for example, pike or pike perch, you can take sea fish.

Hake, pikeperch, pollock - any 1 kg

Onions - 1-2 pcs.

Bread or bread - 2-3 slices

Tomato paste - 2 tablespoons of vegetable fat salt and pepper to taste

1. How do you cook such schnitzel? Peel the fish off the scales and cut into small pieces. Cut the onion into cubes and fry in a pan with vegetable oil until it turns a nice golden color. Let cool down. 2. Scroll the pieces of fish through a meat grinder, soft bread, which must first be moistened in water and squeezed with your hands, fried onions. Season with salt and pepper.

3. Make these balls with wet and damp hands. Fry them in a pan, the oil should be heated well, of course, and then reduce the heat, fry on both sides with the lid closed. Tender and tasty schnitzels are ready!

4. After frying, put the finished schnitzel in a saucepan, pour some water, 1 tablespoon of tomato paste, which should be boiling, out of a kettle, break the bay leaf and simmer for 2-3 minutes. The tomato sauce is ready.

5. It is best to serve such a dish with rice or potatoes, as well as buckwheat.Good Appetite!

Crab stick chops with cheese

Have you tried such unusual, original things with crab sticks? They use a minimum of ingredients but the taste is exceptional, similar to fish.

Crab sticks - 1 pack 200 g

Cheese - 100-150 g

Egg - 2 pcs.

  • Garlic - 1 clove
  • Flour for breading
  • 1. Grate the sticks and cheese. Put the garlic through a press. Mix all the ingredients together, salt and pepper. Add eggs. Next, make these little red cutlets out of the mass, dip them in flour.

2. Fry them in a hot pan on both sides. Good Appetite! Very tasty and beautiful, that's how they turn out!

Minced meat and cabbage cutlets

I suggest this dietary type of cooking in this video from YouTube:

VIDEO

Instead of cabbage, you can add oatmeal or oatmeal. It must first be soaked in milk or water for 30 minutes, and then mixed with minced meat.

Minced meat and potato chops

Minced meat patties in the oven, in a slow cooker or in a pan

This is the simplest simplified version that even a novice or novice can handle.

Minced meat - 1 kg

fresh potatoes - 1 pc.

Garlic - 1 slice

Water or milk - 2 tablespoons

1. Finely chop the garlic and onion with a knife, usually by hand.

2. Try grating potatoes on a fine grater, you can also use a coarse one.

3. Add grated potatoes, garlic, and onions to the finished ground beef. Put a testicle inside. Stir and shape lumps of ground beef, flattening them with your hands. The hands should be wet every time so that everything looks nice.

4. Now place them in a water bath or use any baking dish in the oven.

If you are using a multicooker steam bowl, turn on the "Steam" mode and bake for about 20 minutes.

If you are using an oven, set the temperature to 180-200 degrees and bake until golden brown. Oven baked are also very fragrant and beautiful!

And of course you can traditionally fry schnitzel in a pan. Which way do you prefer? Write your comments, I'm happy))) 😛

5. Wow, that's exactly what happened! Juicy, soft, tender and very, very tasty! This guy is versatile, you can do it without onions, it will be delicious too! This option is good because if you don't have any bread or bread, you can just replace it with potatoes. If there are no potatoes, you can also sprinkle the ground beef with semolina and let it stand for about 20 minutes to allow the semolina to swell.

If desired, roll in breading or flour or prepare without flour or breading.

Cooking secrets

most

delicious and juicy schnitzel

P.S.

You can surprise any kind of schnitzel, such as: B. hide a boiled quail egg or finely chopped chicken eggs in each schnitzel. You can also use grated cheese and even sausage.

Such round or oval meatballs can be frozen to make homemade semi-finished products. And there you can fry schnitzel for dinner or a hearty afternoon snack every day

That's all, see you soon) All a good, bright and colorful day! May you have a good mood!

  • Kind regards, Ekaterina Mantsurova
  • Az: How to choose meat
  • Almost any pulp of beef, lamb, pork or game is suitable for meat cutlets without a large amount of connective tissue, films and veins. At least one that can easily cut all these unnecessary elements off without losing a lot of weight. On the other hand, meat that does not contain any of the above, as it is a “premium cut”, is also not suitable for schnitzel - simply because it is a shame for quality meat and the money spent on it. A good example of the first connective tissue case is the top of the shaft; the second, premium cut. The meat of the neck, shoulder blade, upper part of the hind leg, ham, etc. is great for schnitzel.

It is good if the meat is initially fat-free, without fat, delicious schnitzel is very difficult to cook, but more on that later. If the meat is lean, then you will have to buy fat for it. In addition, the fat does not necessarily have to belong to the same animal. On the contrary, the combination of different fats with meat is very much welcomed. For example, beef patties can be made with lamb fat; Pork chops - with chicken, game meat chops - with smoked lard or duck fat Traditionally it is believed that the most delicious schnitzels are made from different types of meat, but in my opinion the right combination of meat and fat is much more important and in this case one type is sufficient.

Buki: ratio of ingredients

If you cook schnitzels only for taste and not by counting calories, keep the main principle in mind: good schnitzel should contain at least 15% fat, preferably 20%. That is, for 850 g of pulp - 150 g of fat. Sometimes butter plays the role of fat. There is not only the necessary juiciness, but also a delicate creamy taste. If you do not have the required amount of fat, cut the cold butter into cubes of about 1 cm, spread them on a parchment-covered board and freeze for at least 20 minutes. In the very last step, stir the butter into the minced meat. after beating.

To make the schnitzel tastier and more juicy, in addition to fat, you also need onions, which should make up at least 10% of the total weight.

To make the schnitzel fluffier, bread soaked in milk, cream or water is usually added - also around 10% by weight. Bread can be replaced with vegetables: finely grated potatoes, zucchini, carrots, pumpkin, celery root, etc.

If you want to add herbs and spices - make your own laws, there are no generally accepted ones. There are schnitzel in the world called "50/50" - half the weight is there greens.

Everything you need for schnitzel is there

Lead: eggs in schnitzel

The egg is a completely superfluous element. The yolk can still be added, and sometimes even needs to be added - it gives a pleasant taste and is an analog of fat. But the proteins that are most commonly used in such a way that the schnitzel does not fall apart, even though they perform this function, make the schnitzel dry and tough. If you use a sufficient amount of fat, as well as knead and knead the minced meat (more on this below), the schnitzel will never fall apart.

An egg is a completely unnecessary item in schnitzel, but you can add egg yolks to the minced meat if desired

Verb: bow

The raw onion that you add to the minced meat must be well chopped: finely chopped with a knife, cranked through a meat grinder, or grated (the latter method is an excellent prevention of colds: tears of cleansing appear when rubbed). . In this case, yellow or white onions are usually used. If, like me, you don't like the onion smell in the schnitzel "on the exhale" after dinner, fry the chopped onions in a small amount of the fat you use for schnitzel for literally 3-4 minutes and then add inside the minced meat. And if someone does not like the onion pieces that appear in schnitzel, beat the fried onions in mashed potatoes with a blender - then it will give the meat juiciness and a pleasant taste, but it will not be visible at all. In this case, in the heat treatment, in addition to white and yellow onions, you can also use leeks and shallots. How to properly cook minced meat

For minced meat for meat patties, a medium grill meat grinder is most often used. Please do not grind the meat in a blender - the minced meat will be too thin and the schnitzel will be dense and tasteless. If you cook schnitzel from different types of meat, you can use the grinding grids of different sizes for a more interesting structure. For example, when mixing mutton and beef, turn the beef through a fine wire rack and the lamb through a medium or large wire rack. In any case, the knife of the meat grinder must be very well sharpened - otherwise the meat will not be ground, but chopped up - and the schnitzel will become a little "plasticine" again. If a good meat grinder is not available, then it is better to chop at least part of the meat with a knife, it is not so difficult. First you need to cut the meat into small pieces, then take a cleaver or heavy chef's knife and chop a pile of meat with it, turning the board 90 ° all the time, moving the lower layers up until you get the minced meat of the desired consistency . Do not exaggerate! It's easy to get carried away with this process. And even though it's now just about meat chops, by the way: chop minced meat with a knife for fish cakes and poultry chops - it tastes much better this way. Meat for schnitzel can be scrolled through a meat grinder, but it is better to chop with a knife

Stir the minced meat After adding all the desired ingredients to the meat, first simply mix the resulting mass thoroughly, and then start kneading and / or beating vigorously. This is necessary so that the mixture becomes completely homogeneous and has a consistency that prevents the schnitzels from falling apart during frying. If you have a paddle-top planetary mixer at home, it will do a great job for you. Simply place the ground beef in the mixing bowl and turn it on on medium speed for eight to ten minutes. If you have to use your hands, knead the ground beef for about five minutes, then beat it on the table or board. If you've never seen this before, this is how it is done. Wash the table well or use a very large board (but the table is even more convenient). Don't cover it up with anything: any film or parchment is going to bother you as hell.

Take a lump of minced meat with both hands, lift it 30–40 cm above the work surface and toss it down with force (!). I always speak in master classes (especially if the participants are women who are afraid of sudden movements in the kitchen). "Girl! Do you have a bad boss? Remind him! And put all your dislike in that slap of the minced meat on the table!" Faces are usually tense at first and then relax soooo: mop! Black! Black! Gather the scattered pieces and repeat the process until you find that the lumps are no longer scattered. This usually happens after 15 to 20 "throws". Now you need to put the minced meat in a bowl, close it and put it in the refrigerator for at least 30 minutes and up to 6 hours. During this time, the flavors mix, the fat hardens a little and the minced meat takes on an ideal consistency. First stir the mixture thoroughly, then start stirring and / or beating vigorously

How to make schnitzel Don't make the schnitzels too big or too small. In the first case, it is easy to under-eat them, in the second - to dry out. Usually the weight of the schnitzel varies between 90 and 140 g. Take in hand a piece of ground beef with the necessary weight, form a ball without cracks or folds - the easiest way to get rid of it is to throw the ball from one hand to the other with some force, as if it were against the palm of your hand beaten. Then give it a shape that is dear to your heart: round or oblong. In any case, the thickness of the schnitzel should be at least 5 cm. Recently I was asked how to fry the schnitzels so they don't turn into balls. I suppose the author of the question didn't flatten it at this point, and it should be done - firmly but tenderly.

The thickness of the schnitzel must be at least 5 cm, weight - from 90 to 140 g What schnitzel bake

Different recipes call for different crumbling foods. Mostly it is wheat flour, semolina, corn flour, breadcrumbs, breadcrumbs or fresh bread. If the recipe doesn't insist on a specific product (such as a recipe for fire chops, sorry, I'm talking about a bird again), you can use flour. In addition, rice flour is not best suited, but rather rice flour - the result is a barely noticeable, but very even and beautiful crust. Starch works too, but corn starch works best, not potato starch. You can't curl the schnitzel at all, this will hardly affect the taste, only the appearance - it will be less ideal. Wheat flour, semolina, corn flour, breadcrumbs, breadcrumbs or fresh bread are suitable for breading schnitzel

How to fry schnitzel If you just want to fry patties on the stove without putting them in the oven, you'll need a thick-bottomed pan. Schnitzel prepared for frying should be placed in a greased pan over high heat. Fat can be anything: vegetable or animal, but it tolerates heat well. Butter and unrefined sunflower oil won't work, but ghee and extra virgin olive oil are fine. If you make schnitzel with Asian spices and then fry them in coconut oil, it turns out to be very sweet.

For the first few minutes, you need to create a crust on the patties. Don't overload the pan so the patties don't start to simmer and release juice! Better to fry in two or three times. The crust usually lasts about 2 to 2.5 minutes on one side. When the crust has formed, reduce the heat to medium-low and continue frying. Turn the patties every 2-3 minutes until completely fried. When you press the surface with your finger, it should not slip, and when pierced a clear, not red or pink juice should flow ... so as not to over-cook the schnitzel (or if there are no thick-bottomed pans) , after frying for the first time, place the pan in an oven preheated to 150–160 ° C and leave it there for 12–15 minutes.

To prevent the patties from stewing, don't overload the pan. The crust usually takes about 2-2.5 minutes to cook on one side Should the pan be covered with a lid?

At the very beginning, while the crust has not yet formed on the schnitzel - no, do not close. Otherwise, the schnitzel will immediately give juice and the crust will not work. There is no clear answer to further measures. It all just depends on your preferences. A closed lid has two purposes: 1) schnitzels are better fried inside; 2) The fat from the pan no longer splashes on the stove. Under the lid, the crust on the schnitzel is steamed and wet, they look much less presentable. If you like crispy crust and beauty, both problems can be easily resolved. The first is by roasting in the oven; the second - with a special lid net or just a crumpled piece of foil that can be thrown on the schnitzel. Interesting additions to meat patties

Even a very old, well-known (and admittedly somewhat boring) recipe for schnitzel can be revived by adding a new light ingredient or two to the ground beef. First of all the spices, of course.

For ground beef: paprika and smoked paprika, ginger, hops suneli.

For minced lamb: cumin, cinnamon, coriander. For minced pork: turmeric, fennel seeds, powder or curry paste.

Second, berries and fruits: cranberries, lingonberries, sea buckthorn, red and black currants, dogwood, lightly fried apple pieces, pears or quinces. Third, spicy vegetables: fried fennel, celery, parsnips, chilli, fresh ginger.

Fourth, sauces (yes, straight into the batter): teriyaki, narsharab, sweet chili sauce, green or red tkemali, hoisin.

The best additions to schnitzel are spices, berries and fruits, spicy vegetables and sauces Diet chops

If the number of calories in schnitzel still matters to you, let's try making some nice lean schnitzel. Even so, it will not work without fat, but then it is better to take at least a little butter and add it in cubes to the lean minced meat as described above. Also add a juicy vegetable ingredient to the minced meat. This can be either the simplest of grated zucchini, or baked paprika, or baked pumpkin or eggplant puree.Baked onions, chopped with a blender and chopped vegetables will be your main helpers in making cutlets from which you can lose weight.

Immediately sear the diet cutlets in the oven. As you sculpt, lightly grease your hands with vegetable oil. Place the blinded schnitzel on a parchment-lined baking sheet at a distance from each other. Turn on the convection mode and first at a high temperature of 200–220 ° C so that the crust becomes firm. But not for long, for five or seven minutes. Then reduce the temperature to 130–140 ° C and bake until tender, usually another fifteen minutes.

How to reheat schnitzel

If you normally use the microwave to warm up food, put a cup of water with the schnitzel on the plate there. This way, the schnitzel will be almost as juicy as when it was removed from the pan (only the crust is moist). . If you are heating in a pan, make a small fire and cover it with a lid (and don't add water, it will just spoil everything). However, it is best to heat the schnitzel in the oven to 150–180 ° C. This takes 8 to 12 minutes, depending on the size of the schnitzel.

Ideas from our readers:

What are your favorite chops made of?

Arnold Giskin

: Three different types of meat plus a little zucchini or cabbage.

Elvira Volkova

: In the minced meat for schnitzel (beef, chicken, turkey) a little fat tail, a little cabbage. There is a piece of hard cheese in every schnitzel - the daughter likes to tremble.

Alena Loyter

: I like poetry with herbs and without bread / potatoes and other fillings.

  • Natalya Kondrashova : Instead of bread, I add oatmeal to the minced meat for schnitzel. It becomes lush, airy and light. Never! Ekaterina Mishina:
  • Leek in turkey schnitzel is an extraordinary thing! Galina Zakharenko: I am a cook who is sudden and unpredictable and often experimental ideas produce pleasant results. For example, add eggplant grated on a coarse grater to meatballs. For approx. 0.5 kg of minced meat 1 medium-sized aubergine, 3 large onions and a few cloves of garlic (finely chop and fry, then add to the minced meat). Sometimes - depending on my mood - I add finely chopped greens. Mix semolina with flour. Or in breadcrumbs. Eggplants magically imitate and do not reveal their presence in schnitzel, and they turn out to be especially tender and juicy.
  • Maria Zakharova : If there is a turnip, then I put it in schnitzel instead of bread or potatoes or zucchini. You can also add lightly poached tomatoes with onions to the minced meat. Irina Volkova
  • : I add finely diced cucumbers to the schnitzel. Delicious. An idea from a Danish friend. Your technology? Julia Gadas
  • : My main trick with schnitzel is to beat the minced meat properly. And of course no egg. You can add ice water or even crushed ice. Lala greengoltz

: Do not put onions in schnitzel, do not glue them with an egg, add a lot of garlic and, optionally, vegetables, the minced meat should be fatty, and if suddenly it stops sticking, add water. Turn it 2-3 times (the first time the minced meat itself, then with bread and garlic), beat it out with your hands and make large cutlets. Chicken the same way but garlic is optional and add a piece of butter or ghee to each schnitzel. Make a hole in the center of the schnitzel with your finger and bury a small piece of butter there.

Asya Leikina:

I make schnitzel according to my grandmother's recipe, white bread in milk, chopped onions, I can grate raw zucchini, the egg is not important. It is important to knock off, and most importantly - pour the finished schnitzels in half with milk and mash them under the lid. You can turn them over once. As a result, there seems to be a little meat juice left, the rest is absorbed by the schnitzel. They turn out to be luscious, tender and juicy.

  • Lyubov Shaporina
  • : I put a teaspoon of sour cream on each schnitzel to keep it dry.
  • Africa Abr:
  • I bake at 100 ° C because, according to Blumenthal, less juice comes out of them. I only torment one of the schnitzel with a probe regularly to the desired internal temperature of 70 ° C.
  • How to salt schnitzel:
  • Anna Gorbunova:

I have my own understanding of how to properly salt schnitzel. It is best to salt the meat before the meat grinder (if you are sure of the sharpness of the knife), very well in advance. Minced meat is also possible, but never later than when kneading. Kneading unsalted ground beef is very strange in my opinion. And you can add a pinch of sugar.

Good afternoon dear friends. Today let's talk about schnitzel, or rather, we will analyze the recipes for juicy minced meat chops of various types. It seems that there is something complicated here, ground beef, bread, an egg, mix and fry all of this.

That is why we tried not only to collect recipes, but also to reveal the secrets of making delicious meatballs, or meatballs as they are also called.

Schnitzel is almost always on the festive table. Sometimes a normal lunch or dinner can't be complete without them. You can decorate any festive table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise it in front of guests and so on.

  • But before you start cooking, you need to know some simple rules. They weren't just made up, that's the experience of many housewives of all time. Let's take a closer look.
  • How do you cook juicy and tasty schnitzel?
  • The schnitzel has to be delicious, that is undisputed. But it is also necessary that they are not dry and lush. It depends on many factors. Such as the choice of ground beef, the method of kneading the ground beef, additional ingredients and so on. And of course the experience.
  • Now let's take a closer look at the recipes for juicy meatballs, or rather, cook minced meat first.
  • By the way, it is best to cook minced meat yourself. I never advise you to buy it in a store as you never know what and how they mix there. Usually, store-bought ground beef doesn't make good homemade schnitzel.
  • Choose meat for schnitzel.
  • First of all, you need to decide what type of meat you want to make schnitzel. I usually have the following: what kind of meat do I eat, I make it. However, this is not always the case. If we want to surprise guests or even our family at dinner, then we think about it in advance.

The choice of meat also affects the calorie content. Here's how meat can be divided according to calorie content:

The most juicy and rich in calories are precisely obtained

Pork chops

  • If you do
  • Mixture of pork and ground beef
  • Then the calorie content is in the range of 267 (190) kcal / 100 g. It is better to dilute minced pork with ground beef by 2/3.
  • When using pure
  • Minced meat
  • Calorie content even lower: 235 (172) kcal / 100 g.

The most dietary are

Chicken schnitzel

... Here the calorie content is 145-125 kcal / 100 g. However, they turn out to be quite dry. Therefore, these schnitzel contain fat or other additives that increase calories.

  • Ground turkey
  • - the most ideal option not only for those who follow the figure, but also for children. In a turkey, the meat itself is quite juicy and the calories aren't high: 180 kcal when frying in a pan and 140 when steaming.
  • It should be remembered that additives such as breadcrumbs, eggs, and oil increase calories when frying. But without this, patties usually don't work and it all depends on what specifically we want to cook.
  • How to choose the right meat for minced meat.
  • Do not forget that the recipes for juicy minced meat patties just come out with a bang from homemade minced meat. You need to choose the right meat and make it yourself. Then you will definitely succeed.
  • Fresh meat is the main argument

When choosing meat, be sure to examine and smell it. The meat should smell like fresh meat. No odors, acids or other odors indicative of old meat or aging.

The meat should be elastic and firm. If you press your finger on the flesh, the fossa should soon level out.

The color of the meat should be pink and moist. There should be no windy areas or mucous membranes.

It is better to take a thigh or torso from the lamb. When buying pork, beef or veal, it is better to take: thigh, neck, fillet or shoulder blade.

When choosing poultry meat, pay attention to the hams (drumstick and thighs). Then the schnitzels are juicier. The chest is also suitable - the less high-calorie part, but more dry.

The intricacies of cooking schnitzel.

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • First of all, I want to point out that it is best to scroll the meat through a small grid, preferably 2-3 times. This makes the schnitzel luscious. Some recipes for juicy minced meat patties tell directly how often you have to turn and not always through which network.
  • Delicious and fluffy schnitzel
  • Many argue that it is better to scroll through a large grid. On the one hand, they are right. Then the meat is obtained in large pieces and gives less juice, which means less fat. But if you want to get fluffy cutlets, it is better to twist through a fine mesh, even better to use a blender.
  • Things to consider when making schnitzel:
  • When adding minced meat crumbs, you need to take types of wheat from bread. Yesterday's bread is desirable because fresh gives it an unnecessary texture and additional calorie content. In addition, around 150 to 200 g of crumbs are required for 1 kg of meat.
  • It is necessary to put bread in boiling water, and not in milk, as many believe. Milk removes the juiciness of schnitzel. But the crumb soaked in water gives shine and airiness.
  • Onions give the minced meat juiciness. 300 g per 1 kg of meat can be used. Onions do not spoil the minced meat in any way, on the contrary, it will become tastier and more juicy. However, the onion cannot be scrolled through a meat grinder, so all of the juice will be squeezed out. It is better to finely chop it with a knife and add it to the minced meat.
  • If you want to get tender, tender cutlets, you can add mayonnaise to the minced meat, but a little, no more than 50 g.
  • To prevent the schnitzels from falling apart and becoming more sumptuous, you can add potatoes by rubbing them on a fine grater.
  • If you're using eggs in ground beef, don't just add them to ground beef. First, cook the minced meat completely: add everything you need, including spices. Knead well. And only at the end we add the eggs as follows: separate the white from the yolk. Beat the whites until frothy. And already in the finished minced meat, slowly pour in the protein while stirring from the bottom up. Try this method and you will immediately notice how the schnitzel takes on a magnificent shape right in front of your eyes.

Add spices and salt as you wish. There are no restrictions here. Lots of greens are better in fish cakes.

How and how much do you need to fry minced meat patties?

As I was going through the recipes for juicy minced meat chops for my festive table, I came across that little is written in the recipe about how to properly fry schnitzel.

But even if you adhere to the above recommendations, you still need to fry properly. So we will now describe some of the following rules. Further in the recipes I will not write in detail unless the recipe itself requires it.

Fry the schnitzel

It is necessary to shape cutlets, make them thick enough, and not over-flatten them. It is better to wet your hands with cold water to make shaping easier.

With proper frying, you can avoid losing juice from the schnitzel. But it is usually breaded. It holds back the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.

The pan needs to be warmed up well over medium heat. Pour oil for frying, then lay out our breadcrumbs.

Now open the lid, raise the heat to medium and bring it to a delicious crust.

It is better to change the oil every time you fry.

On average, it takes a decent 25 minutes to cook a batch in a pan. But it's worth it.

How else can you cook schnitzel.

In a multi-cooker that housewives love, cooking schnitzel in "roast" or "bake" mode also takes 20 to 25 minutes.

In a steamer or multi-cooker with this function, it takes 25 minutes. At the same time, it has fewer calories and is also very tasty.

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • If you use an oven for baking, it will take 30 minutes at 180 ° C.
  • You can cook schnitzel in 7 minutes in the 800 W microwave.
  • Things to consider when making schnitzel:
  • In the Airfryer, schnitzels are baked in 20 minutes.
  • The best recipes for juicy and fluffy meat chops.
  • To prevent the schnitzels from falling apart and becoming more sumptuous, you can add potatoes by rubbing them on a fine grater.
  • If you're using eggs in ground beef, don't just add them to ground beef. First, cook the minced meat completely: add everything you need, including spices. Knead well. And only at the end we add the eggs as follows: separate the white from the yolk. Beat the whites until frothy. And already in the finished minced meat, slowly pour in the protein while stirring from the bottom up. Try this method and you will immediately notice how the schnitzel takes on a magnificent shape right in front of your eyes.

Add spices and salt as you wish. There are no restrictions here. Lots of greens are better in fish cakes.

And now let's look at various recipes for juicy minced meat chops with you. In this case, do not forget about the subtleties described above. We won't repeat the recipes.

As I was going through the recipes for juicy minced meat chops for my festive table, I came across that little is written in the recipe about how to properly fry schnitzel.

We will try to look at different recipes with different types of meat.

Fry the schnitzel

Also read:

With proper frying, you can avoid losing juice from the schnitzel. But it is usually breaded. It holds back the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.

Recipes for warm meat dishes for the festive table.

Now open the lid, raise the heat to medium and bring it to a delicious crust.

Recipes for juicy minced meat chops - a classic with bread.

Sometimes these schnitzel are called "homemade assorted". According to this recipe, the schnitzels turn out to be tastier and more normal. We often cook these for lunch or dinner.

Pork - 300 g;

Ingredients:

  • Beef - 300 g;
  • Bread crumb - 90-100 g;
  • Egg - 1 pc;
  • Things to consider when making schnitzel:
  • To prevent the schnitzels from falling apart and becoming more sumptuous, you can add potatoes by rubbing them on a fine grater.
  • Onions - 2 pieces;
  • Garlic (optional) - 2 cloves;

Add spices and salt as you wish. There are no restrictions here. Lots of greens are better in fish cakes.

Flour - 150 g;

As I was going through the recipes for juicy minced meat chops for my festive table, I came across that little is written in the recipe about how to properly fry schnitzel.

Vegetable oil;

Fry the schnitzel

Salt to taste;

With proper frying, you can avoid losing juice from the schnitzel. But it is usually breaded. It holds back the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.

Spices to taste.

Step 1.

Boil minced meat, pork and beef on a fine mesh of a meat grinder twice and turn with a mixer. Immediately chop the onion finely. Add to the minced meat.

Step 2.

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • We send the breadcrumbs to soak in boiling water. While squeezing the garlic, salt and pepper to taste. Add bread to the meat by passing it through a meat grinder and mix thoroughly.
  • Step 3.
  • Things to consider when making schnitzel:
  • Now separate the egg, the whites and beat. Add to the minced meat, mix well.
  • In the Airfryer, schnitzels are baked in 20 minutes.
  • Step 4.
  • Now we're going to shape meatballs with our hands and flatten them a little. At the same time, we wet our hands with cold water so that the minced meat does not stick to it.
  • We shape minced meat cutlets

Add spices and salt as you wish. There are no restrictions here. Lots of greens are better in fish cakes.

Step 5.

Step 6.

As I was going through the recipes for juicy minced meat chops for my festive table, I came across that little is written in the recipe about how to properly fry schnitzel.

Now everything corresponds to the instructions described above. Fry one side over medium heat first, then reduce the heat to low, turn the patties over and cover with a lid. Then we get ready and ready.

Fry the schnitzel

Chopped chicken schnitzel in the oven.

With proper frying, you can avoid losing juice from the schnitzel. But it is usually breaded. It holds back the juiciness inside well. Usually crackers or salted flour are used. But both semolina and Japanese corn flakes work well.

As I said, such schnitzels are very dietary, perfect for those on a diet. The kids love such schnitzel so much. You can use turkey instead of chicken. Then the schnitzel will be more juicy.

Chicken breast - 200 g;

Wheat bread - 40-50 g;

Onions - 1 pc;

Breadcrumbs, flour, semolina (take a thing to the hostess's taste).

  • We wash the breast, dry it and separate it from the bone. We pass the fillet through a meat grinder or blender.
  • Soak the bread in boiling water, squeeze out a little after a few minutes and add to the minced meat. Salt and pepper to taste, squeeze the garlic, finely chop the onion, add to the minced meat and mix everything well.
  • Now it's the egg, or rather the protein. Beat and add to the minced meat.
  • We introduce the oven to 180 °. In the meantime, spread the foil on a baking sheet. We form cakes that are not very thick from minced meat and put them on a baking sheet.
  • We bake schnitzel in the oven for 30 minutes. When done, you can serve it on the table.
  • Minced meat patties.
  • Now we're going to shape meatballs with our hands and flatten them a little. At the same time, we wet our hands with cold water so that the minced meat does not stick to it.
  • Recipes for juicy schnitzel made from ground beef or other meat are quite simple. Almost everything is prepared according to a recipe. Now let's look at the simplest recipe. The main thing is to choose the right meat so that it is not dry.
  • Beef - 800 g;

Add spices and salt as you wish. There are no restrictions here. Lots of greens are better in fish cakes.

Onions - 2 pieces;