Cutlets with a creamy-spicy taste. Delicious minced meat patties with butter How to cook cutlets with butter
The taste and aroma of homemade cutlets directly depends on the constituent components of minced meat. The quality of meat and spices play a major role in this dish. There are a few more secrets and tips for cooking delicious cutlets, which will be discussed in this recipe.
Minced meat can be different: pork, beef, chicken, etc. The combined one is deservedly considered the best option. It can be pork and beef or chicken and pork. The principle is clear: fatty meat saturates lean meat, which, like chicken or beef, “glues” minced meat well. In the proposed recipe, pork is added to beef, and a rather successful and harmonious meat union is obtained, which is set off by spices and complemented by creamy notes of butter and sour cream.
Another interesting point is the lack of yolk in the cutlet dough - cutlets without it turn out to be more airy and tender. It remains only to properly knead the minced meat and form appetizing portions for frying in hot vegetable oil. Even an inexperienced cook who has carefully studied the tips and secrets of the master class can easily cope with the task. Be sure to cook these delicious minced meat cutlets - the recipe with a photo will make the result guaranteed step by step: it will be really very tasty!
Ingredients
- pork 250 g
- beef 300 g
- white bread 100 g
- milk 100 g
- egg (protein) 1 piece
- sour cream 1 tbsp. a spoon
- butter 40 g
- salt to taste
- onion to taste
- ground black pepper to taste
- marjoram to taste
- nutmeg to taste
- greens (dill, parsley) 1 tbsp. a spoon
- flour or breadcrumbs 4 tbsp. spoons
- vegetable oil for frying 5 tbsp. spoons
How to cook homemade cutlets with butter
Very juicy, fragrant and incredibly tasty minced chicken cutlets with butter - the most favorite in our family! It is the oil that gives the cutlets juiciness and a pleasant creamy aroma. I do not add a whole egg to these cutlets, but use only the yolk (egg white coagulates faster than meat protein and the cutlets become tough). Cutlets will be especially tasty if you make minced meat from poultry meat.
To cook the most delicious chicken cutlets, take minced chicken, garlic, onions, bread, milk, egg yolk, butter, vegetable oil, salt, breadcrumbs.
Combine minced chicken with minced onion and garlic squeezed through a press.
Add soft butter, egg yolk and pieces of bread soaked 10 minutes before in milk to the minced meat (take the bread that you usually use to make cutlets - white, wheat, rye).
Mix the minced meat with your hand, salt to taste. Thoroughly knead the bread so that it is properly distributed in the stuffing. If desired, ground black pepper can also be added to the minced meat for cutlets, I did not use it.
Form minced meat into small cutlets, bread them in breadcrumbs and fry in vegetable oil on both sides.
Cutlets can simply be fried until cooked in a pan, or you can later stew them a little in a saucepan with water. The second option is more acceptable if the cutlets will be eaten by children.
While the patties are frying, you can prepare some side dish for them.
The most delicious chicken cutlets with butter, ready - enjoy your meal!
Cutlets in our house are respected in any form, I cook them often and with pleasure. Fried, steamed, baked in the oven, with vegetables, oatmeal - everything is delicious and diversifies the everyday menu. Today I cooked minced meat cutlets with butter and herbs inside for the household. It turned out juicy. Delicious and loved by the whole family. See the step-by-step recipe with photos and you will succeed too. Everything is simple, fast and easy.
- half a kilo of minced meat (I have pork / beef);
- 1 potato;
- a bunch of green onions (you can take dill);
- half a pack of butter;
- refined frying oil;
- batter egg.
First, let's prepare the stuffing. If you have a purchased one, just add one finely grated potato, you can add a fried or raw onion, I didn’t add it this time, but the onion gives juiciness and a special taste to cutlets, I recommend adding. I don’t use an egg either, because the potato gives its starch, and fixes the cutlets.
Advice: if the minced meat is purchased and liquid (especially chicken), you can add a couple of tablespoons of starch, or semolina, but let it brew for about 20 minutes so that the semolina swells.
Finely chop the greens.
We take the minced meat from the minced meat with the palm of our hand, flatten it, put a piece of butter inside.
Advice: before that, send the butter to the freezer for half an hour so that it is solid, so it will be easier to cut it into cubes and form a cutlet.
Put greens.
Form cutlets.
Now beat the egg with salt and a spoonful of water. Dip the cutlet in the batter.
Put in a frying pan, in hot oil.
Fry, turn over.
Our cutlets with herbs and butter are ready, put them on a plate, serve a vegetable salad or boiled potatoes and treat your household.
Cooked by Olga, bon appetit!
To give a familiar dish an unusual taste, you can use original cooking recipes. For example, make delicious meatballs with butter inside.
What you need
To prepare the dish, you need to take the following set of ingredients:
- minced meat (you can use any, for example, chicken) - 600 g;
- butter - 80 g;
- chicken egg - 2 pcs.;
- onion - 1 pc. medium size;
- garlic - 1-2 teeth;
- fresh herbs (for example, dill) - 1 small bunch;
- breadcrumbs - 3 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- salt, spices - to taste and desire.
Detailed recipe
To cook unusual cutlets with butter, you need to do several sequential steps:
- Finely chop the onion (for convenience, you can chop it in a blender), crush the garlic with a press.
- Add all this to the minced meat, salt and season. To stir thoroughly.
- Break the eggs into a separate bowl, season with a little salt.
- Divide mince into small pieces. Roll each of them into a cake. Put a piece of butter in the center (it should be cold, even frozen). Sprinkle finely chopped herbs on top.
- Form cutlets so that the oil is inside the minced meat.
- Roll each in breadcrumbs, then dip in egg mixture, then again in breadcrumbs.
- In a frying pan, heat the vegetable oil well, fry each cutlet on both sides for 3-5 minutes (depending on the type of minced meat).
Video: Cutlets with butter inside
Such cutlets go well with any side dishes, for example, mashed potatoes, cereals, fresh vegetable salads. Butter, which is inside the minced meat, gives it a delicate taste, makes the cutlets juicy and very appetizing.
Calories: Not specified
Cooking time: Not specified
It turns out that the origin of the cutlet is French. And a dish a few decades ago was quite exquisite. In France, a cutlet was a fried piece of juicy beef. Definitely on the ribs. In Russian cuisine, the “foreign beauty” has taken root, but has undergone significant changes. Lost both the bone and the former appearance. But it has become a universal favorite: almost every housewife has her own signature recipe for delicious meat cutlets. Try, for example, or cutlets with butter filling, which we will cook today.
Cutlets with butter inside - recipe with photo.
Ingredients for making cutlets:
- meat;
- onion;
- bun;
- milk;
- 1 egg;
- salt;
- pepper;
- butter;
- greenery;
- flour;
- refined vegetable oil.
How to cook with a photo step by step
For creamy cutlets from the category of “just overeating”, minced meat is best made at home. Pass lean pork meat through a meat grinder. You can combine two types of meat. In this case, pork tenderloin is bought fatty, and beef, on the contrary, is lean. Cutlets made from freshly prepared minced meat are especially tender. Of course, defrosted will do. But the taste won't be the same.
Onion must be added to minced meat. It is scrolled along with the meat, grated or finely chopped. Whoever likes it. One medium onion is enough for half a kilogram of minced meat.
You can’t cook juicy cutlets without a roll. The bread crumb keeps the meat juice inside. Otherwise, during frying, it will leak into the pan, and the cutlets will come out dry and tough. Cut off the crust from two pieces of loaf and pour milk over them. When the crumb swells, it is slightly squeezed out and added to the minced meat. 
One raw egg is also broken there. 
The cutlet mixture is salted, peppered and thoroughly kneaded. 
For a creamy-spicy taste, a filling of butter and herbs is placed inside each cutlet. The butter is pre-frozen, and the dill and parsley are finely chopped with a sharp knife.
So that the minced meat does not stick to your hands, they are moistened with cold water. First, a small cake is formed. 
Butter and greens are placed on it (in the center), covered with the same cake on top. 
Give the cutlet shape and roll in flour. 
Cutlets are fried in refined vegetable oil, in a frying pan with a thick bottom. First, over medium heat, to form a golden crust. Literally 2-3 minutes on each side. 
Then the gas is reduced, and the cutlets are brought to readiness under the lid.
If you press a fork on the finished cutlet, clear juice will come out. And the smell is beyond words. 
Cutlets with a creamy-spicy taste are ready. A subtle dill spirit in harmony with a warm, creamy aroma. True French excellence!
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