Delicious chicken and beef cutlets - step by step photo recipe. Beef and chicken cutlets How to cook beef and breast cutlets

Rinse the meat and dry with a paper towel. Grind the meat 2-3 times. The minced meat should be as uniform as possible. In the photo, the minced meat is rolled once, and it is clear that its structure is not at all homogeneous. On the second or third pass, add onions and potatoes.

Soak the bread in milk. It should soften. Bread is added to cutlets to make them softer. In addition to bread, you can use semolina or zucchini and even oatmeal.

Grind the bread through the minced meat. To prevent bread from sticking to the walls of the meat grinder, alternate bread with potatoes.

Season the minced meat to your taste with salt, pepper and other seasonings. We knead it well with our hands. If the minced meat is runny and does not stick together, put it in the refrigerator for half an hour. If this doesn't help, add an egg. This will prevent the cutlets from falling apart when frying. We wet our hands with water and take some minced meat. Remember him and fight him off. Roll into a ball. Roll the minced meat in breadcrumbs.

Form cutlets from all the minced meat. You can immediately put the first batch of cutlets on the stove and form the rest. You can also freeze the cutlets if there are a lot of them.

Fry the cutlets over medium heat for 5-7 minutes on each side. The cutlets should be browned.

Serve the finished cutlets with any side dish.

Beef and chicken cutlets: subtleties of preparation

The taste and softness of the cutlets depend on how much beef and chicken was used to prepare the cutlet mass. If there is only a small amount of minced chicken, the cutlets retain the aroma and color of beef, while becoming softer. It makes the minced meat not so dense.
If there is more minced chicken in the cutlet mass than beef, then the cutlets are light, low-fat, almost dietary, but more flavorful than regular chicken ones.
Bread is placed in the cutlet mass: 250 g per 1 kg of minced meat. The bread should be made from white wheat flour, without crusts. Before use, it is dried, since the fresh pulp makes the minced meat viscous, and then soaked.
The cutlets will turn out juicy if you add water, milk, mayonnaise or sour cream to the minced meat.
To prevent the cutlets from falling apart, many housewives add an egg to the cutlet mixture. It holds the minced meat together, but makes the cutlet denser. If the housewife decides to add an egg, then it is advisable to use only the yolk.
The cutlets keep their shape not because of the eggs, but because of the thorough mixing of the minced meat. Therefore, it is recommended not to just knead it in a bowl, but to beat it.
Beef and chicken cutlets are fried in a frying pan, baked in the oven, steamed and cooked in a slow cooker.

Beef and chicken cutlets with cream

Ingredients:

beef fillet – 500 g;
chicken fillet – 500 g;
white bread without crusts – 250 g;
cream – 250 g;
onion – 1 pc.;
spices and salt - to taste;
sunflower oil for frying.

Cooking method

Place the bread in a plate and pour cold cream over it.
Pass the beef and chicken fillets through a meat grinder with a fine grid.
Grind the onion in a blender.
Combine the meat with onions and bread. Add spices. Beat the cutlet mass well in a bowl to obtain a homogeneous minced meat.
Using hands soaked in cold water, form the cutlet mixture into oblong or round cutlets. Roll in flour.
Pour oil into a frying pan and heat well. Place the cutlets. Without covering with a lid, fry them until golden brown. Then turn it over to the other side, reduce the heat, and cover the pan with a lid. Cook the cutlets until they are well browned. If you like soft and juicy cutlets, pour 100 ml of broth into the pan and simmer the cutlets for another 15–20 minutes. Serve with any side dish.

Beef and chicken cutlets with apple

Ingredients:

beef fillet – 300 g;
chicken fillet – 300 g;
onion – 1 pc.;
apple – 1 pc.;
loaf without crust – 100 g;
water – 150 ml;
salt and pepper - to taste;
chopped parsley - 1 tbsp. l.;
flour for breading - 2 tbsp. l.;
sunflower oil for frying.

Cooking method

Grind the beef and chicken pulp through a meat grinder.
Soak the loaf in water, squeeze it out a little and combine with the minced meat. Don't pour out the water yet.
Grind the onion in a blender.
Peel the apple and remove the core. Grate. Place immediately into the bowl with the minced meat. Add soaked bread, onion and spices.
Mix the minced meat well. If it turns out thick, add the remaining water from soaking the bread. Mix everything well again and beat it out.
Form cutlets, roll them in flour.
Fry in a frying pan: fry the first side over high heat without a lid, cook the second side under the lid, reducing the heat to low.

Note: these cutlets can be baked in the oven. To do this, place them on a greased baking sheet, place in an oven heated to 190–200 °C, and bake for 35–40 minutes.

Beef and chicken cutlets with bran

Ingredients:

beef fillet – 500 g;
chicken fillet – 500 g;
oat bran – 50 g;
milk – 150 g;
onion – 1 pc.;
spices - to taste;
vegetable oil for frying cutlets.

Cooking method

Grind chicken and beef fillets through a meat grinder.
Grind the onion using a blender and place in a bowl with meat.
Pour the bran with milk and leave for some time to swell.
Combine all ingredients, add salt and spices (herbs and spices to taste).
Mix the cutlet mixture thoroughly.
Wet your hands in cold water and form the minced meat into cutlets.
Fry them in a frying pan first on one side, then turn them over to the other side, reduce the heat and cook under the lid until cooked. To make the cutlets soft and juicy, pour a little broth into the pan. Simmer over low heat for 20–30 minutes.

Note to the hostess

If you want the cutlets to have a crispy crust, replace the flour with breadcrumbs.
The cutlets will be more flavorful if you add a little seasoning for meat or minced meat to the breading.
Cutlets can be cooked in a double boiler. To do this, place them in a greased steamer bowl and set the time for 30–40 minutes. As a result, you will get fluffy and juicy cutlets.

Total cooking time – 45 minutes hour

Preparation - 10 minutes

Number of servings – 4-6

Difficulty level - easily

Purpose –

How to cook –

What to cook with –

Products:

Minced chicken – 500 grams

Ground beef – 250 grams

Semolina – 1 tablespoon (without top)

Onion – 1 head

Garlic – 2 cloves

Egg – 2 pieces

Parsley – 1 handful

Thyme – 1 stem

Cayenne pepper – 1 pinch

Nutmeg – 1 pinch

Coriander – 1 pinch (optional)

Salt, ground pepper

How to cook cutlets:

Peel the onion and garlic cloves. Cut the onion into large pieces and pass through a meat grinder or chop in a blender. Crush the garlic through a press.

Mix ground chicken and ground beef in a bowl. Add chopped onion, garlic, eggs and semolina. Season with salt and pepper. Add cayenne pepper, nutmeg and coriander. Mix the minced meat well and leave for a few minutes so that the semolina swells a little.

Meanwhile, wash the thyme and parsley. Finely chop and add to the minced meat. Mix the minced meat well again.

Heat the frying pan. Add oil. You can fry the cutlets in ghee, butter or vegetable oil.

With wet hands (so the minced meat will not stick to your hands), form round cutlets and fry on both sides until cooked.

You can serve chicken cutlets with mashed potatoes or vegetable stew.

Advice. If the minced meat is very liquid, add a little more semolina. Semolina prevents the cutlets from falling apart during frying.

Bon appetit!

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There are a lot of recipes for making cutlets and each is good in its own way. I would like to offer another successful recipe for minced chicken and beef cutlets. The cutlets are not only very tasty, but also juicy, thanks to the addition of apples to the minced meat. By the way, you can make excellent meatballs or meatballs from such minced meat. Cutlets from this minced meat can not only be fried, but also baked in the oven or steamed.

To prepare cutlets from minced chicken and beef you will need:

minced chicken - 400 g;

minced beef - 200 g;

egg - 1 pc.;

apple - 1 pc. optional

green onion - 15 g;

hard cheese - 50 g; white loaf - 80 g; salt - to taste; ground black pepper - to taste; sunflower oil for frying - 50 ml.

Wash, peel and core the apple. Wash green onions. Place minced chicken and beef in a bowl. Grind green onions and apples and add to the minced meat.

Soak the white loaf in cold water, squeeze, mince or grind in a blender, add to the bowl with the minced meat, onion and apple.

Grate the hard cheese and add to the bowl.

Add an egg to the remaining minced meat ingredients, salt and pepper to taste.

Mix the minced meat thoroughly. You can also beat it with a blender to make it more uniform.

Place minced chicken and beef cutlets in a hot frying pan with sunflower oil and fry on both sides until golden brown. If desired, the frying pan with fried cutlets can be covered with a lid and simmered over low heat for 15-20 minutes.

Juicy, tender and very tasty chicken and beef cutlets are served with any side dish for lunch or dinner.

Bon appetit!

Chicken and beef cutlets, prepared according to this recipe, turn out very tasty, tender and aromatic. The cutlets are simple to make, but the result is always magnificent. The main thing is to prepare the minced meat correctly, and for this it is necessary, after combining all the ingredients, to beat it thoroughly on the countertop: the minced meat will be additionally saturated with air, and the moisture will be distributed more evenly, when forming cutlets, the minced meat will not stick to your hands, and during frying, the cutlets will not crack and will become more juicy.

Prepare the necessary ingredients.

Grind the chicken fillet in a meat grinder with a fine strainer.

Grind the beef tenderloin through a fine strainer in a meat grinder.

Peel the onions and potatoes, wash them and mince them twice, the mass should become like a soft puree, without lumps. You can grind it with a blender.

Combine the ground beef and chicken in a bowl, add the resulting vegetable mass.

Add the egg.

Add crackers with spices and salt.

Mix the minced meat and beat well on the countertop or the bottom of a large deep bowl. To do this, you need to take all the minced meat, lift it and throw it forcefully onto the table. Repeat this procedure 20-30 times.

Form cutlets of the same size from the resulting minced chicken and beef.

rutxt.ru

Beef and chicken cutlets

Every housewife has her own favorite recipe for making cutlets.

They are made from beef, pork, chicken, and turkey.

Beef patties have a rich meaty flavor, but they sometimes turn out dense and tough.

Chicken cutlets are softer, but dry. Especially if the minced meat is made from breast meat. Chicken meat is considered dietary, but it does not have the same flavor that is inherent in beef dishes.

Pork cutlets are not made so often, because although they turn out soft, they have that specific smell that not everyone likes.

Therefore, housewives try to mix several types of minced meat to get cutlets that would satisfy them in all respects.

The cutlets turn out very tasty if you mix minced chicken with beef.

Beef and chicken cutlets: subtleties of preparation

The taste and softness of the cutlets depend on how much beef and chicken was used to prepare the cutlet mass. If there is only a small amount of minced chicken, the cutlets retain the aroma and color of beef, while becoming softer. It makes the minced meat not so dense.
If there is more minced chicken in the cutlet mass than beef, then the cutlets are light, low-fat, almost dietary, but more flavorful than regular chicken ones.
Bread is placed in the cutlet mass: 250 g per 1 kg of minced meat. The bread should be made from white wheat flour, without crusts. Before use, it is dried, since the fresh pulp makes the minced meat viscous, and then soaked.
The cutlets will turn out juicy if you add water, milk, mayonnaise or sour cream to the minced meat.
To prevent the cutlets from falling apart, many housewives add an egg to the cutlet mixture. It holds the minced meat together, but makes the cutlet denser. If the housewife decides to add an egg, then it is advisable to use only the yolk.
The cutlets keep their shape not because of the eggs, but because of the thorough mixing of the minced meat. Therefore, it is recommended not to just knead it in a bowl, but to beat it.
Beef and chicken cutlets are fried in a frying pan, baked in the oven, steamed and cooked in a slow cooker.

Beef and chicken cutlets with cream

beef fillet – 500 g;
chicken fillet – 500 g;
white bread without crusts – 250 g;
cream – 250 g;
onion – 1 pc.;
spices and salt - to taste;
sunflower oil for frying.

Place the bread in a plate and pour cold cream over it.
Pass the beef and chicken fillets through a meat grinder with a fine grid.
Grind the onion in a blender.
Combine the meat with onions and bread. Add spices. Beat the cutlet mass well in a bowl to obtain a homogeneous minced meat.
Using hands soaked in cold water, form the cutlet mixture into oblong or round cutlets. Roll in flour.
Pour oil into a frying pan and heat well. Place the cutlets. Without covering with a lid, fry them until golden brown. Then turn it over to the other side, reduce the heat, and cover the pan with a lid. Cook the cutlets until they are well browned. If you like soft and juicy cutlets, pour 100 ml of broth into the pan and simmer the cutlets for another 15–20 minutes. Serve with any side dish.

Beef and chicken cutlets with apple

beef fillet – 300 g;
chicken fillet – 300 g;
onion – 1 pc.;
apple – 1 pc.;
loaf without crust – 100 g;
water – 150 ml;
salt and pepper - to taste;
chopped parsley - 1 tbsp. l.;
flour for breading - 2 tbsp. l.;
sunflower oil for frying.

Grind the beef and chicken pulp through a meat grinder.
Soak the loaf in water, squeeze it out a little and combine with the minced meat. Don't pour out the water yet.
Grind the onion in a blender.
Peel the apple and remove the core. Grate. Place immediately into the bowl with the minced meat. Add soaked bread, onion and spices.
Mix the minced meat well. If it turns out thick, add the remaining water from soaking the bread. Mix everything well again and beat it out.
Form cutlets, roll them in flour.
Fry in a frying pan: fry the first side over high heat without a lid, cook the second side under the lid, reducing the heat to low.

Note: these cutlets can be baked in the oven. To do this, place them on a greased baking sheet, place in an oven heated to 190–200 °C, and bake for 35–40 minutes.

Beef and chicken cutlets with bran

beef fillet – 500 g;
chicken fillet – 500 g;
oat bran – 50 g;
milk – 150 g;
onion – 1 pc.;
spices - to taste;
vegetable oil for frying cutlets.

Grind chicken and beef fillets through a meat grinder.
Grind the onion using a blender and place in a bowl with meat.
Pour the bran with milk and leave for some time to swell.
Combine all ingredients, add salt and spices (herbs and spices to taste).
Mix the cutlet mixture thoroughly.
Wet your hands in cold water and form the minced meat into cutlets.
Fry them in a frying pan first on one side, then turn them over to the other side, reduce the heat and cook under the lid until cooked. To make the cutlets soft and juicy, pour a little broth into the pan. Simmer over low heat for 20–30 minutes.

onwomen.ru

Beef and chicken cutlets

It would seem that there is nothing unusual in mixing two types of minced meat. However, minced chicken and beef are different, thanks to this a recipe for original and beautiful cutlets was born.

INGREDIENTS

Chicken fillet 300 grams
Beef 300 grams
White bread 3 slices
Cream 0.5 cups
Onion 1 piece
Garlic 2 cloves
Salt, pepper, spices To taste
Vegetable oil To taste
Flour To taste

Soak the bread pulp in warm cream.

Mince the beef and chicken fillet separately. Prepare two types of minced meat. One is made from ground beef with the addition of half the bread, chopped onion and garlic, and the second is made from chicken. Add salt and spices to taste.

Make flat cakes from each type of minced meat, place on top of each other and form cutlets. How to combine two colors depends on your imagination - you can take more minced chicken and wrap it around beef, or vice versa, and then the cut will have beautiful layers of multi-colored meat.

Bread the formed cutlets in flour.

Fry the cutlets in hot oil on both sides.

povar.ru

Minced beef and chicken cutlets recipe

What else could be simpler and more familiar than cutlets? Every time I find another portion of minced meat lying around in the freezer, the first thing that comes to mind is cutlets. Every housewife always has her own secret of preparing them: some always add water for juiciness, some grated potatoes, some carrots. Every time I try someone’s cutlets, which I found very tasty, I learn another recipe, which contains its own secret. By the way, not every housewife wants to disclose it.

By the way, I recently tried incredibly delicious fish and coconut cutlets, would I have thought earlier that such a combination existed? Very unusual and very tasty, I recommend it to anyone who hasn’t tried it yet. Today I will tell you the secret of making cutlets from minced chicken and beef. Apparently, it is precisely the combination of two different types of meat that gives such an interesting result, but first things first.

To make ground beef and chicken cutlets, you will need:

minced chicken – 0.5 kg

minced beef – 250 g

white bread – 150 g

How to cook cutlets from ground beef and chicken:

1. Take a deep, comfortable bowl and mix the chicken and ground beef in it.

2. In a separate bowl, soak stale white bread in cream. Leave until it softens sufficiently.

4. In a small bowl, beat one egg.

5. Place a frying pan on the fire and heat the vegetable oil, adding a small amount of flour.

6. Using a teaspoon or tablespoon (whichever you prefer), scoop up the minced meat, form cutlets and beat them, transferring them from one palm to another.

7. Bread the cutlets in breadcrumbs. Soak in egg and bread again. Fry in a frying pan.

8. When the cutlets are ready, cover with a lid and place in an oven preheated to 200 degrees. Leave for 8-10 minutes. Before serving, you can add additional salt and pepper.