Pork and chicken cutlets - the most delicious recipe. Juicy minced chicken and pork cutlets Minced pork cutlets

Very tender meatballs from mixed minced meat without eggs

Cutlets can be made from absolutely any minced meat and in almost any combination they will be delicious. Very successful cutlets are obtained from minced chicken and fish. Cutlets made only from minced pork have special tenderness, but here a lot depends on the meat, the amount of fat, so I want to offer you a variant of mixed minced meat cutlets: pork + chicken! If you haven't tried it yet, be sure to try this combination. Delicious, tender and impossible to spoil 🙂

So, the recipe for cutlets from mixed minced meat!

Recipe:

Minced pork - 400 gr.
Minced chicken - 400 gr.
Onions - 3 large heads *The more onions, the juicier the cutlets
Garlic - 5-6 cloves
Sour cream - 2 tbsp. heaped spoon (or 3 tbsp if sour cream is liquid)
Mustard - 1 teaspoon with a slide
crackers (read how to always have crackers in the house)- to fix from 1 to 5 tbsp. spoons
Bunch of fresh herbs
* Hops - suneli - 1 tsp
Salt - at the rate of 1 tsp. per 1 kg. minced meat

*On seasoning note:

Not all seasonings are the same for chicken and pork, so I advise you not to add too rich seasonings to these cutlets. Add cumin with caution, because. it pairs perfectly with meat, but in chicken it's just awful.

I suggest using hops - suneli in these cutlets. Not rich, delicious in combination with both chicken and meat.

The composition of hops - suneli:

Dried chopped spicy herbs in equal amounts - basil, coriander, fenugreek (fenugreek), bay leaf, garden savory, dill, parsley, celery, peppermint, marjoram, red hot pepper in the amount of 1-2% of the finished mixture, Imeritinsky saffron (safflower dyeing) or saffron in an amount of 0.1% of the finished mixture

The reduced composition of hops - suneli:

Coriander, basil, marjoram, dill in equal proportions, red pepper in the amount of 1-2% of the finished mixture, saffron in the amount of 0.1% of the finished mixture.

* Expensive saffron can be replaced with cheaper and more affordable turmeric.

Cooking:

We scroll the pork, chicken, onion and garlic twice in a meat grinder.
Add seasonings, salt, sour cream, mustard, herbs to minced meat and, if necessary, crackers * Add crackers if you think the stuffing is too tender.
Mix well and leave the minced meat to rest for 15 minutes.
Wet the handles with water, form cutlets and roll in flour
Fry over medium heat under a lid until golden brown
Fried cutlets can be folded into a mold and steamed a little in the oven at 180 gr. (10-15 minutes), or steam in a pan, adding a little water.

Bon appetit!

Cutlets cooked from minced chicken and pork in the oven are incredibly tender and juicy. A huge plus of this recipe is that you don’t need to stand at the stove for a long time. Having prepared the minced meat and formed pork and chicken cutlets, we send them to the oven and wait for the dish to be served on the table. Yes, and such cutlets are obtained much tastier and healthier than fried ones. Try it!

Ingredients

To cook minced chicken and pork cutlets in the oven, you will need:
minced pork - 700 g;
minced chicken - 400 g;
lard not salted (without skin) - 100 g;
white bread - 2 slices;

water for soaking bread;
eggs - 2 pcs.;
onion - 100-150 g;
garlic - 5-7 cloves;
salt - to taste;
a mixture of peppers - 0.5 tsp;
paprika - 0.5 tsp;
vegetable oil - 1-2 tbsp. l.

Cooking steps

Prepare products.

For the preparation of these cutlets, you can take the pork and chicken minced meat purchased or cook it yourself by passing chicken and pork pieces through a meat grinder. Soak bread for a few minutes in water, then squeeze out excess liquid. Peel onion and garlic. Salted lard without skin, onions, garlic and soaked bread pass through a meat grinder, combine with minced pork and chicken.

Add eggs, salt to taste, a mixture of peppers and paprika to the resulting mass, mix thoroughly.

Bake cutlets in a preheated oven at a temperature of 170-180 degrees for about 30 minutes.

Then remove the foil and bake the cutlets for another 10-15 minutes so that they are browned.

Oven-cooked minced chicken and pork cutlets are juicy and very tasty; serve them with crumbly cereals, mashed potatoes, greens and fresh vegetables.

Tasty and pleasant moments!

How to make the most delicious minced chicken and pork cutlets: a step-by-step recipe with photos. Cooking juicy pork and chicken cutlets from the chef.

Chicken meat, especially breast, is a dietary product. Pork is not one of those, especially if you take pieces with good streaks of fat. It would seem that the ingredients are incompatible, but if you cook pork and chicken cutlets, they will complement each other. A simple recipe is available even to those who do not know how to manage the kitchen.

Cutlets made from minced pork and chicken are good because they do not need selected meat. Chicken breast is easy to get at a nearby store.

Cooking time: 50-60 minutes

Servings: 4

Energy value

proteins - 23 g;
fats - 32.8 g;
carbohydrates - 12.2 g;
calorie content - 435 kcal.

Ingredients

chicken fillet (breast) - 300 g;
pork with lard - 300 g;
onion - 70 g;
egg - 1 pc.;
cream (15-20%) - 70 ml;
white bread - 70 g (1 good slice);
wheat flour - 5-6 tablespoons;
breadcrumbs - 3-4 tablespoons;
salt - to taste;
spices - optional.

Advice: For the most delicious recipe for pork and chicken cutlets, try replacing onions with leeks (the white part), increasing the amount to 100 g.

Step by step cooking

Wash pork and chicken, cut into pieces. Clean the bow. Pass everything together through a meat grinder or chop in a blender.
Separate the bread from the crust, soak in cream.
Add to the minced meat, break the chicken egg there. Salt, pepper, you can add spices. Mix thoroughly, add flour. To get good homemade minced meat, we recommend that you beat it 10-15 times.
Form pork and chicken cutlets, roll in breadcrumbs or flour. If you do not want, you can not use breading, your cutlets will not fall apart.
Fry in a pan in a small amount of vegetable oil over medium heat (7.5-8 out of 10). Time - no more than 3-4 minutes on each side or until golden brown.
Pat dry with paper towel to remove excess grease. Put on a plate.

Cutlets prepared from minced pork and chicken can be served as a separate dish or with any side dish, supplemented with sauce.

Advice: if desired, cook not in a pan, but bake in the oven in any suitable sauce, in this case, less fatty pork should be taken for minced meat.

If cutlets fried in a pan are presented as an independent dish, then prepare gravy for them in a separate saucepan. The simplest is creamy. When serving, pour over each product.

What sauce to cook for cutlets with a side dish depends on the latter. Hot sauce is more suitable for cereals. And in this case, it is not necessary to water them from above - you can put them in a separate bowl next to the main dish.

A cold sauce is suitable for a side dish in the form of a salad or vegetable mix. In this case, take tzatziki or make regular sour cream with garlic.

Advice: As a rule, cutlets always turn out more than planned. Set aside some for tomorrow - lunch or a snack is provided to you.

Minced chicken and minced pork cutlets will turn out tender and juicy. If you don’t have the time or desire to make it yourself, just buy a ready-made one. For more piquancy, you can add various spices to the minced meat. Just measure them carefully, because too much or a strong flavor can drown out the patties' own flavor.

With all due diligence, it is unlikely that you will be able to choose a classic recipe for cutlets from such minced meat. Let's do it easier - we take the basic recipe for cutlets, as such, and make changes to it, according to the products used. Since neither chicken nor pork requires any special spices, grinding technologies or other sophisticated techniques, cooking minced chicken and pork cutlets will be a simple and not troublesome business.

Ingredients:

three hundred grams of minced chicken and pork;
two slices of stale white bread;
one egg and one onion;
clove of garlic;
homemade breadcrumbs;
hand-ground pepper and fine salt;
vegetable oil.

Step-by-step recipe for chicken-pork cutlets

We clean the garlic and onions, finely chop or grind with a meat grinder or blender. Bread crumb is freed from crusts, soaked in water and squeezed lightly.

First mix the minced meat of both types, add and pepper a little. We test for salinity with the tip of the tongue. If necessary, add salt and seasoning. Mix onion with garlic and mashed bread into the cutlet mass. This must be done carefully, achieving a uniform color of the entire mass.

Lastly, we introduce a raw egg into the mass. We also carefully mix it with the rest of the ingredients and check the salinity of the minced meat for the last time.

Cutlets are usually molded with slightly damp hands - fashion oblong semi-finished products, no more than two and a half centimeters thick. This shape and thickness allows moisture to be retained under the breading during the frying process.

Roast time recommendations are always rather questionable in terms of accuracy. The duration of the process depends on many factors and is always selected experimentally. The following comments are common in most cases: fat (of any kind) must be sufficiently warmed up; the breading is applied in one dense, thin layer and be dry in appearance; fry on both sides, with the first a little longer, and the second - slightly lowering the temperature and covering with a lid.

Option 2: Chopped chicken-pork cutlets, a quick recipe

Tender chicken and juicy pork are cooked quickly, almost any recipe can be written down as "quick"! Still, it takes a little less time to fry cutlets from minced meat with a knife; in addition, there is no need to pane them. Even with minimal skill, chopping meat with a well-sharpened cleaver is a doable task, so it is proposed to consider minced chicken and pork cutlets as a quick recipe, which you yourself will cook.

Ingredients:

white chicken (breast) - half a kilogram and 300 grams of pork tenderloin without fat;
two fresh eggs;
large white onion;
three tablespoons of medium-fat mayonnaise and dry potato starch;
salt and a mixture of peppers, other suitable spices are possible.

How to quickly cook minced chicken and pork cutlets

The meat, cleaned of films and other unnecessary parts, is rinsed, blotted with a dry cloth, cut into thin layers, and then into narrow strips. Chop with a heavy sharp knife as finely as possible. Its tenderness depends on the size of the pieces of pulp in minced meat.

We clean the bulb, wipe it with a damp cloth or mine and dry it. Rub with a medium grater or grind with a blender. Since we chop the meat into minced meat on a cutting board, it makes no sense to use a meat grinder, but not only onions, but also the remaining large pieces of meat can be lowered into a blender. This saves some time, but still try to get by with just a knife.

Combine onions, eggs with mayonnaise, as well as all salt and spices in one bowl and mix thoroughly with a spoon. It will come out a little runny. Pour the entire norm of starch into it and knead again. Take out to the cold or put in the refrigerator for half an hour, no longer. This time is enough for him to insist.

Heat the oil in a frying pan, the temperature should be moderate. We scoop up minced meat with a spoon, we will not sculpt cutlet blanks. Immediately put portions of minced meat in heated oil, fry without changing the mode and without covering with a lid. It takes less time than ground meat cutlets, but watch the duration carefully - the sides of the cutlets should be ruddy, and the meat should be completely cooked inside.

Option 3: Chicken and pork cutlets in the oven with gravy

Mixed minced meats are good in cutlets prepared in any way, whether fried, steamed or baked. And minced chicken and pork cutlets are no exception. Steam cutlets are next, but first try the baked cutlets - they are also juicy and do not contain any excess fat or overcooked crust.

Ingredients:

per kilogram of chicken and pork meat, or ready-made low-fat minced meat in the same amount;
three onions and two potatoes;
large egg;
two full spoons of sour cream and one each of flour and tomato;
glass of water;
salt, three pinches of pepper and spices for minced meat, in the form of a ready-made mixture.

How to cook

We prepare the pulp for grinding: cut off the excess, wash, dry, dissolve into pieces convenient for grinding. We set the meat grinder to medium grinding, if you have an electric appliance, do not set the high speed. It is customary to grind the minced meat twice, but you can do it at your discretion, or re-grind only the pork.

We clean the potatoes, wash them, cut them and grind them after the meat, either in the same bowl or in a separate bowl. We clean and rub the onion, or pass it through a meat grinder at the first stage, along with the meat.

We mix all the crushed products, salt, add half the sour cream and an egg, sprinkle with pepper and knead with special care. Having moistened the hands, we roll out “koloboks” from the minced meat, about four centimeters in diameter. We lay them out on a shallow, heavily oiled brazier, slightly flattening. The distance between the semi-finished products should be no more than the thickness of the little finger.

Bake cutlets for exactly half an hour in the oven, at a temperature set to 180 degrees. We use this time to prepare the gravy. Mix the second part of sour cream, tomato and flour, dilute with boiled water, in such an amount that the filling turns out to be a little thick. Usually a slightly incomplete glass leaves. Salt, you can add dried dill.

Cutlets, quickly taking out of the oven, pour the gravy and send it back without delay. There is enough time for stewing and a quarter of an hour, do not overexpose, this is useless.

Option 4: Steam minced chicken and pork cutlets

Only people who have never tried them can look down on steamed dishes. Well, or in the event that the chef himself approached the dish without due diligence, and it turned out to be too far from the original recipe. When cooking cutlets over steam, not for dietary purposes, but just for a change, do not try to add more spices. After steam treatment, they taste completely different; it’s better to serve spicy sauces or fresh herbs to the cutlets.

Ingredients:

pork and chicken pulp in any proportion, but preferably equally - only 700 grams;
half a garlic head;
large white onion;
180 grams of stale loaf;
a glass of warm milk;
salt and finely ground black pepper;
flour for breading cutlets.

Step by step recipe

Rinse the meat, dry it or just shake off the water from it. Peel and cut the onion, dissolve the meat in pieces convenient for grinding. Remove the husk from the garlic. Grind the prepared products mixed with a meat grinder.

Soak the bread with milk, grind through the same meat grinder to collect the remaining meat from its walls. Thoroughly knead the cutlet mass and beat it off several times, grabbing a convenient piece with your hand and, without any extra effort, throwing it onto a flat surface - a board or table surface.

We divide the minced meat into parts of a suitable size, it is better to form cutlets for steam cooking more elongated than for frying or baking. Lightly roll them in flour, trying to touch less with your hands, and wield mainly with forks or other tools.

Whatever method you use for cooking: cooking in a slow cooker, a special double boiler, or just a colander over boiling water in a saucepan, the cooking time for cutlets is about 22 minutes. Make sure that the water is in sufficient quantity, does not overwhelm the cutlets and boils all the time.

Option 5: Lush chicken-pork cutlets with semolina and potatoes

The products added to the minced meat, each in its own way, will make the cutlets really very lush. Pay special attention to the quality of minced meat, it really should be without excess moisture. If there is no such product ready-made, it is better to give preference to another recipe or grind the meat yourself.

Ingredients:

mixed minced pork with chicken, low-fat, non-liquid - one kilogram;
two potatoes, eggs and onions;
incomplete glass of milk;
a couple of slices of a loaf;
two tablespoons of dry, fresh semolina;
salt and seasonings for cutlets or minced meat dishes.

How to cook

We soak the loaf in milk, first of all. If it is not completely absorbed, draining or, even more so, squeezing the bread is not necessary in any case, the volume of milk is specially calculated from the amount of other products.

We clean the onions and potatoes, cut them into slices that are convenient for grinding and chop. Any convenient method will do, and choose the size at your discretion - some cooks prefer to rub potatoes for cutlets with shavings, but not turn them into mashed potatoes.

Combine and mix all products. Salt, season with spices, be sure to let the mass stand for twenty minutes to half an hour - swollen semolina will make them lush, as the name of the recipe promises. Form the patties however you like, but not too thick.

Breading semi-finished products, or leaving it as it is - a matter of taste, also choose a pan at your discretion. Heat the oil, then lower the temperature slightly from the maximum. Fry, watching the even browning, on both sides for about the same time, with the only difference - turning the cutlets over, cover the pan with a lid.

Chicken and pork cutlets

I think that meat-eaters, especially those who prefer meat in the form of semi-finished products, such as cutlets, will pay attention to this recipe. Chicken meat cutlets are light, tasty, but a little dry in taste, unless, of course, they are stewed in some kind of sauce. But if you add pork to minced chicken, then the cutlets become much tastier and more tender in taste. Of course, and a little more high-calorie, but sometimes you can treat yourself to something delicious, even if you strictly follow your figure. The recipe for pork and chicken cutlets is quite simple, but still I will share, maybe it will come in handy for someone or someone will remember a similar one.

Cooking time: 0:25

Servings: 8

To make pork and chicken cutlets, you will need:

minced chicken - 200 g
Minced pork - 200 g
eggs - 1 pc.
white bread - 2 slices
onion - 1 pc.
salt - to taste
ground black pepper - to taste
milk - 120 ml
flour - 100 g

How to cook pork and chicken cutlets

Mixed minced meat patties (chicken + pork)

Very tender meatballs from mixed minced meat without eggs

So, the recipe for cutlets from mixed minced meat!

Recipe:

Minced pork - 400 gr.
Minced chicken - 400 gr.
Onions - 3 large heads *The more onions, the juicier the cutlets
Garlic - 5-6 cloves
Sour cream - 2 tbsp. heaped spoon (or 3 tbsp if sour cream is liquid)
Mustard - 1 teaspoon with a slide
crackers(read how to always have crackers in the house)- to fix from 1 to 5 tbsp. spoons
Bunch of fresh herbs
* Hops - suneli - 1 tsp
Salt - at the rate of 1 tsp. per 1 kg. minced meat

*On seasoning note:

I suggest using hops - suneli in these cutlets. Not rich, delicious in combination with both chicken and meat.

The composition of hops - suneli:

The reduced composition of hops - suneli:

Coriander, basil, marjoram, dill in equal proportions, red pepper in the amount of 1-2% of the finished mixture, saffron in the amount of 0.1% of the finished mixture.

* Expensive saffron can be replaced with cheaper and more affordable turmeric.

Cooking:

Bon appetit!

You can cook pork and chicken cutlets on the stove and in a frying pan! Recipes for juicy and ruddy pork and chicken cutlets

Cutlet is the most famous minced meat dish.

Adults and children are happy with tasty, juicy, ruddy products.

Especially if they are cooked from chicken with pork, but according to all the rules!

Let's make perfect meatballs?

Pork and Chicken Cutlets - General Cooking Principles

Chicken. Used fillet, pulp trimmings, can be taken with the skin. The product is twisted or finely chopped.

Pork. Boneless meat is used. Like chicken, it needs to be minced.

Vegetables. Usually it is onions and garlic, but in some recipes carrots and potatoes are found. Added raw.

Breadcrumbs, flour. Used for external coating of products. Preliminary preparation is not required.

Bread, semolina. Added for volume, dilute minced meat.

Eggs. They help to hold together all the ingredients of the cutlet mass, prevent the appearance of cracks, and make products smoother. Not always added.

Sour cream, mayonnaise, ketchup. Usually used for gravy or greasing cutlets before baking in the oven.

Cutlets from pork and chicken "Juicy"

The recipe for simple pork and chicken cutlets, but with a little secret. Any part of the chicken can be taken, but if the breast is used, then the pork should be fatty.

Ingredients

2 cloves of garlic;

Breadcrumbs, butter;

Cooking

1. Immediately soak bread in milk. It's better if it's stale.

2. Twist the pork and chicken, then skip the onion and garlic. Squeeze the bread lightly and also pass through a meat grinder.

3. Add the egg, pepper, salt and knead the cutlet mass well.

4. Cut the butter into small cubes.

6. Heat up the oil in a frying pan.

7. Roll the cutlets in breadcrumbs (you can just use flour), flatten with your hands, giving the desired shape. Put it in the pan and start frying.

8. When the first side is browned, turn over. It's time to cover the meatballs. We bring under the lid to readiness.

Chopped pork and chicken cutlets

The recipe is not only very tasty, but also a profitable dish. For chopped pork and chicken cutlets, you will need 300 g of meat each, and you get a whole mountain of delicious, tender, incredibly juicy chops.

Ingredients

0.3 kg chicken fillet;

4 spoons of sour cream;

5 tablespoons flour (approximately);

Salt, pepper and oil.

Cooking

1. We wash the chicken and pork fillets. We cut it all into small cubes within 0.5 cm. Throw it into a bowl.

2. Peel the onion, cut it smaller than the meat. We add.

3. Now we fill it all with sour cream, spices, stir.

4. Break eggs one at a time and continue to stir. In the process, we introduce flour. Quantity is approximate. If the onion is juicy or the sour cream is liquid, then a little more may be required.

5. Now we leave the minced meat to stand for an hour and the meat is soaked.

6. Pour a thin layer of oil into the pan, a few millimeters is enough. Turn on the fire, warm up.

7. Put the cutlets with a spoon, they will resemble chops. We fry from the first side.

8. We turn the ruddy products on the damp side. Now the pan can be covered. We cook for about five minutes.

9. We take out. Put the next batch in the pan. If necessary, add oil.

Pork and chicken cutlets in the oven

A recipe for pork and chicken cutlets for those who do not want to stand at the stove. The oven will solve the problem with cooking and save time!

Ingredients

For pouring: 2 tablespoons of tomato, 100 g of sour cream, a clove of garlic and 100 ml of water.

Cooking

1. Fill the prescription slices of bread with milk or water. Soak for ten minutes.

2. During this time, we wash the meat products, cut into pieces. We clean the onion and also cut it so that it passes into the meat grinder hole.

3. Now we take out the soaked bread, squeeze it, but not much.

4. We twist all the ingredients of the cutlets through a meat grinder, including peeled and chopped potatoes.

5. Salt and pepper the minced meat, add the egg. Mix well. Ideally, the mass should be beaten off on the countertop.

6. We divide all the minced meat into pieces of 100 grams, but you can make the cutlets a little smaller or larger.

7. We form products in the form of elongated droplets.

8. We shift them immediately into a greased form.

9. Bake at 180 degrees for 20 minutes.

10. Prepare the filling from the above ingredients, season with pepper, salt.

11. We take out the cutlets, pour over the mixture and re-send to the oven. We bring the dish to full readiness. If you need more gravy, increase the amount of ingredients for the sauce proportionally.

Pork and chicken cutlets with mushrooms

Recipe for amazing pork and chicken cutlets with marinated mushrooms. They are used in small quantities and very little is needed.

Ingredients

150 g pickled mushrooms;

0.5 bunch of greens;

Cooking

1. Cooking bread. Fill it with milk, broth or plain water. We are waiting for him to sag well.

2. We twist the chicken with pork and onions. If you add garlic, then you can immediately chop it with the rest of the ingredients.

3. Add egg, bread, stir. We put salt, pepper to taste and leave the minced meat for a few minutes to infuse it.

4. Cut the pickled mushrooms into slices, mix with chopped dill. You don’t need to add anything else, but you can add a little sour cream, just a little bit, so that the dill sticks easier.

5. Pour breadcrumbs into a plate. Pour oil into the pan.

6. Divide the minced meat into pieces. The size of a small apple. We flatten each one in the palm of our hand, put a little mushroom filling and hide everything inside. We level the cutlet with our hands, roll in breadcrumbs.

7. Turn on the stove, warm up the oil.

8. Fry on both sides. After turning over, you need to cover the pan with a lid so that the cutlets are well baked.

Pork and chicken cutlets with semolina

A variant of common chicken and pork cutlets, to which semolina is added. It can also be added if the stuffing is liquid.

Ingredients

Breading (flour, crackers).

Cooking

1. Twist the meat with onions and chicken.

2. Add semolina, spices, eggs. Mix well and set aside. The cereal should swell, the minced meat will become thicker.

3. After half an hour, the cutlet mass must be mixed.

4. Put the pan on the fire, pour in the oil.

5. We make cutlets of arbitrary size and shape. Roll in flour or breadcrumbs.

6. Fry on the first side without a lid, then turn over and cover. We bring it to full readiness.

Pork and chicken cutlets with cheese crust

Just an amazing recipe for cutlets, which are also baked in the oven. It is better to use hard varieties of cheese so that the dish will please with a beautiful crust.

Ingredients

2 slices of bread;

Cooking

1. Prepare meat with poultry. Peeled onion. Soak bread in milk.

2. Grind all the ingredients of the cutlet mass in any convenient way.

3. Add spices, beat in one egg. To stir thoroughly.

4. Form cutlets, put in a baking dish tightly to each other.

5. Put in the oven for 15 minutes.

6. Mix sour cream with garlic, pepper.

7. We take out cutlets, generously grease with sauce.

8. We rub the cheese and immediately sprinkle the dish.

Pork and chicken cutlets with cabbage

The recipe for unusual cutlets that always turn out juicy. They can safely be called lazy cabbage rolls. You can even serve them without a side dish.

Ingredients

0.3 kg of chicken and pork;

Cooking

1. Twist meat products together with onions through a meat grinder.

2. Finely chop the cabbage. Put in a bowl, knead well with your hands to reduce the volume of the mass.

3. Combine minced meat with cabbage. Salt, pepper.

4. Add an egg to them. If it is small, then you can take two pieces. Stir the mass, form oval cutlets.

5. Transfer to a greased form, put in the oven for 10 minutes, so that the products become stronger and slightly baked. Temperature 200.

6. Combine the tomato with sour cream. Dilute the sauce with water. Put garlic to taste, pepper, do not salt much, as most of the filling will be absorbed into the cutlets.

7. We take out the form from the oven, water the products.

If you cook a small number of cutlets, then you do not need to add a whole egg, you can get by with half. Otherwise, the minced meat may become liquid, it will be difficult to form cutlets.

If the minced meat is already liquid, then you can thicken it with semolina, breadcrumbs or ordinary flour.

Cutlets can be breaded not only in breadcrumbs or in flour. You can also use ground oatmeal, crackers for this purpose.

Any cutlets can be made in a fluffy fur coat, as in Kiev. For this, the products are moistened in an egg, then rolled in a loaf and repeated. They are deep fried.

If the patties are not baked inside, heating in the microwave will help. Enough 2-3 minutes.

Did you get a lot of cutlets? They can be frozen. Moreover, this can be done both with raw products and fried ones.

Calories: Not specified
Cooking time: Not indicated

Chicken and pork cutlets turn out juicy and tasty, it cannot be otherwise. Chicken fillet is dry in itself, and pork is rather fatty meat. If you combine both types of meat, you get the perfect minced meat for cutlets. It is very good to supplement the combined minced meat with vegetables, herbs and spices - potatoes, onions, parsley, ground pepper, and for lovers of spicy dishes, you can add a little mustard or chili pepper, homemade adjika.
Chicken and pork cutlets are fried in vegetable oil. If you prefer a lower calorie option, then it is better to bake cutlets in the oven. Steaming them is unlikely to succeed - because of the vegetables, the minced meat is not entirely homogeneous and the cutlets can fall apart. Alternatively, make them quite small, slightly larger than meatballs, and cook in a double boiler.
Choose the side dish or sauce for cutlets that you like - cutlets are a universal dish and go well with cereals, vegetables, pasta, all kinds of vegetable stews and sauces. These cutlets can be prepared for any holiday. By the way, see for example.
Chicken and pork cutlets - recipe.
Ingredients:

- chicken fillet - 150 gr;
- pork - 250 gr;
- white loaf - 2 slices;
- onion - 1 large onion;
- garlic - 2 cloves;
- potatoes - 2 tubers;
- egg - 1 pc;
- mustard ready - to taste;
- ground black pepper, paprika - 0.5 tsp each;
- ground coriander - 2-3 pinches;
- salt - to taste;
- parsley - a small bunch;
- refined vegetable oil - for frying cutlets.

How to cook with a photo step by step

To prepare chicken fillet cutlets with pork, first prepare the meat and vegetables. Rinse the fillet and pork under running water, dry and cut into pieces. The proportions of chicken and pork can be any - depending on the availability of products and based on your taste.

Peel onions, potatoes and garlic. Randomly cut.

Let's skip the chicken fillet and pork through a meat grinder. Soak a couple of slices of a white loaf in cold water, squeeze out the liquid. Let's pass the bread through the meat grinder after the meat.

Onions, garlic and potatoes can be grated on a fine grater or passed through a meat grinder. Add vegetables to minced bread.

We drive one egg into the minced meat (you can only add egg white, and use the yolk in baking).

Mix all the minced meat components, salt the minced meat to taste. Finely chop parsley (or any fresh herbs), add to minced meat.

Mix the mince again. Season with ground coriander, black pepper and ground paprika. Add half a teaspoon of spicy ready-made mustard (from a tube). You can take absolutely any mustard - sweet, spicy or with grains.

Thoroughly knead the minced meat, lightly beat it (leave it in a bowl) so that it becomes more viscous, elastic and uniform. Cover the dishes with minced meat, put in the refrigerator for half an hour. At this time, you can prepare a side dish for cutlets or make a vegetable salad.

In half an hour, the minced meat will infuse, it will become denser and it will be easier to sculpt cutlets from it. We make them of arbitrary shape, as you like, but not very small (about the size of a chicken egg). It is more convenient to form cutlets with wet hands - then the minced meat will not stick to them.

Pour vegetable oil into a frying pan, heat it over high heat. Then we reduce the fire, put the cutlets into the hot oil. Fry over medium heat for 4-5 minutes on each side. In order for the cutlets to steam better, cover the pan with a lid, and when they are browned on one side, turn over and do not cover with a lid.

Serve chicken and pork cutlets with any side dish or fresh vegetable salad, fresh herbs. Bon appetit!

Author Elena Litvinenko (Sangina)
Turn out very tasty