Cutlet is the most famous minced meat dish.

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

Especially if they are made from chicken and pork, and according to all the rules!

Let's make perfect cutlets?

Pork and chicken cutlets - general cooking principles

Chicken. Fillet, pulp trimmings are used, you can take it with skin. The product is twisted or finely chopped.

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

Vegetables. Usually these are onions and garlic, but some recipes include carrots and potatoes. Added raw.

Breadcrumbs, flour. Used for external coating of products. No preliminary preparation is required.

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

Eggs. They help to hold together all the ingredients of the cutlet mass, prevent cracks from appearing, and make the product smoother. They are not always added.

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

Pork and chicken cutlets “Juicy”

A recipe for simple pork and chicken cutlets, but with a little secret. You can use any part of the chicken, but if you use breast, the pork should be fatty.

Ingredients

400 g pork;

250 g chicken;

100 g onion;

2 slices of bread;

100 ml milk;

2 cloves of garlic;

50 g butter;

Breadcrumbs, butter;

Preparation

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

2. Twist the pork and chicken, then skip the onions and garlic. Lightly squeeze the bread and pass through a meat grinder.

3. Add the egg, pepper, salt and mix the cutlet mixture well.

4. Cut the butter into small cubes.

5. Form small cutlets of 50-70 grams. Roll into balls and put a piece of butter inside. Place on a cutting board.

6. Heat the oil in a frying pan.

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

8. When the first side is browned, turn it over. It's time to cover the cutlets. Cook under the lid until done.

Chopped pork and chicken cutlets

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

Ingredients

0.3 kg chicken fillet;

0.3 kg pork;

0.3 kg of onion;

4 spoons of sour cream;

5 tablespoons flour (approximately);

Salt, pepper and oil.

Preparation

1. Wash the chicken and pork fillets. Cut it all into small cubes within 0.5 cm. Throw it into a bowl.

2. Peel the onion and cut it smaller than the meat. Let's add.

3. Now season it all with sour cream, spices, and stir.

4. Break the eggs one at a time and continue stirring. In the process we introduce flour. Quantity is approximate. If the onion is juicy or the sour cream is runny, you may need a little more.

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 frying pan, a few millimeters is enough. Turn on the fire and warm it up.

7. Place the cutlets with a spoon; they will resemble chops. Fry on the first side.

8. Turn the browned products over to the raw side. Now you can cover the pan. Cook for about five minutes.

9. Take it out. Place 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 don’t want to stand at the stove. The oven will solve the cooking problem and save time!

Ingredients

0.5 kg chicken;

0.5 kg pork;

Potato;

3 pieces of bread;

A pair of bulbs;

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

Preparation

1. Fill the recipe pieces of bread with milk or water. Soak for ten minutes.

2. During this time, wash the meat products and cut them into pieces. We peel the onion and also cut it so that it fits into the hole in the meat grinder.

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

4. Grind all the cutlet ingredients 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 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 the products in the form of elongated droplets.

8. Transfer 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 and salt.

11. Remove the cutlets, pour the mixture over them and put them back into the oven. 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

A recipe for amazing pork and chicken cutlets with pickled mushrooms. They are used in small quantities and very little is needed.

Ingredients

0.3 kg pork;

0.4 kg chicken;

150 g pickled mushrooms;

100 g bread;

1 onion;

0.5 bunch of greenery;

A glass of crackers;

Preparation

1. Prepare bread. Fill it with milk, broth or plain water. We are waiting for it to limp well.

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

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

4. Cut the pickled mushrooms into slices and 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 frying 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. Flatten the cutlet with your hands and roll in breadcrumbs.

7. Turn on the stove and heat 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 variation of the popular chicken and pork cutlets, to which semolina is added. You can also add it if the minced meat turns out to be liquid.

Ingredients

0.5 kg pork;

0.5 kg chicken;

6 spoons of semolina;

4 onions;

Garlic, spices;

Breading (flour, croutons).

Preparation

1. Twist the meat with onions and chicken.

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

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

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

5. 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 cheese to give the dish a beautiful crust.

Ingredients

0.4 kg pork;

0.3 kg chicken;

2 onions;

200 g sour cream;

2 slices of bread;

100 g cheese;

A clove of garlic.

Preparation

1. Prepare meat and poultry. Peeled onion. Soak the bread in milk.

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

3. Add spices, beat in one egg. Mix thoroughly.

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

5. Place in the oven for 15 minutes.

6. Mix sour cream with garlic and pepper.

7. Take out the cutlets and generously coat them with sauce.

8. Grate the cheese and immediately sprinkle on the dish.

9. Put it back in the oven and cook for another 15-20 minutes.

Pork and chicken cutlets with cabbage

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

Ingredients

0.3 kg each of chicken and pork;

0.3 kg cabbage;

0.1 kg of onion;

100 g of tomato;

200 g water;

Any spices;

100 g sour cream.

Preparation

1. Grind the meat products together with onions through a meat grinder.

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

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

4. Add an egg to them. If it is small, then you can take two pieces. Stir the mixture and form into oval patties.

5. Transfer to a greased pan and place in the oven for 10 minutes to allow the products to become stronger and slightly baked. Temperature 200.

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

7. Take the pan out of the oven and pour over the products.

8. Put it back. Cook for another 25-30 minutes. Now the temperature needs to be reduced to 180 degrees.

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

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

You can bread cutlets not only in breadcrumbs or flour. You can also use ground oatmeal and crackers for this purpose.

Any cutlets can be made in a fluffy coat, like Kiev style. To do this, the product is dipped in egg, then rolled in a loaf and repeated. They are deep fried.

If the cutlets are not cooked through inside, heating them in the microwave will help. 2-3 minutes is enough.

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

Calories: Not specified
Cooking time: Not specified

Chicken and pork cutlets turn out juicy and tasty, it couldn’t be otherwise. Chicken fillet itself is a bit dry, and pork is quite 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, it is better to bake the cutlets in the oven. Steaming them is unlikely to be possible - due to the vegetables, the minced meat is not entirely homogeneous and the cutlets may fall apart. An alternative is to make them very small, a little larger in size than meatballs, and cook them 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 occasion. By the way, look, for example,.
Chicken and pork cutlets - recipe.
Ingredients:

- chicken fillet – 150 g;
- pork – 250 gr;
- white loaf – 2 slices;
- onion – 1 large onion;
- garlic – 2 cloves;
- potatoes – 2 tubers;
- egg – 1 pc;
- ready mustard - 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 photos step by step

To prepare chicken 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 the onions, potatoes and garlic. Let's cut it randomly.




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




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




Mix all the ingredients of the minced meat and add salt to the minced meat to taste. Finely chop the parsley (or any fresh herbs) and add to the minced meat.






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




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




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




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






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




Author Elena Litvinenko (Sangina)
They turn out very tasty

Cutlets made from minced chicken and pork in the oven turn out incredibly tender and juicy. A huge advantage 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 the pork and chicken cutlets, we put them in the oven and wait until we can serve the dish. And these cutlets turn out much tastier and healthier than fried ones. Try it!

Ingredients

To prepare minced chicken and pork cutlets in the oven you will need:
minced pork - 700 g;
minced chicken - 400 g;
unsalted lard (without skin) - 100 g;
white bread - 2 pieces;

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

Cooking steps

Prepare food.

The minced pork and chicken for making these cutlets can be purchased or prepared yourself by passing pieces of chicken and pork through a meat grinder. Soak the bread in water for a few minutes, then squeeze out excess liquid. Peel the onion and garlic. Pass salted lard without skin, onion, garlic and soaked bread 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 the cutlets in a preheated oven at 170-180 degrees for about 30 minutes.

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

Minced chicken and pork cutlets cooked in the oven turn out juicy and very tasty; serve them with crumbly porridge, mashed potatoes, herbs and fresh vegetables.

Delicious and pleasant moments!

For some, the combination of pork and chicken may be unusual, but believe me, pork and chicken cutlets in a frying pan turn out incredibly tasty. You can experiment by using fattier pork or chicken. In this recipe, the pork and chicken were lean, so it was decided to add a piece of lard - the cutlets turned out to be very juicy and tender inside. If you want the cutlets to be low-fat, for example, if you plan to give them to small children, then, of course, do not add lard, and there is no need to fry them in oil. Stew them in water in the same frying pan or saucepan.

Ingredients

• 200 g chicken fillet
• 200 g pork
• 70 g lard
• 1 onion
• 1.5 tsp. salt
• 1 tsp. ground black pepper
• 1 chicken egg
• 0.5 tsp. ground red pepper
• vegetable oil for frying
• 3 pieces of loaf
• 3 tbsp. l. flour (for dredging)

Preparation

1. To make the cutlets tasty, you definitely need to cook the minced meat yourself, and not buy ready-made ones. Wash and dry the meat, cut into pieces. Peel the onion and cut into 3-4 parts. Remove excess salt from the surface of the lard, trim the skin, and cut the lard into small pieces.

2. It is best to grind the meat into minced meat using a meat grinder. Alternate pieces of pork, chicken, onion, lard. Also twist bread soaked in water or milk.

3. Beat a fresh chicken egg into a bowl of minced meat.

4. Now add table salt, black and red ground pepper.

5. Mix the minced meat with your hands. Then beat it well, maybe in the same bowl - this will make the minced meat softer, and the cutlets will not deform during frying.

6. Heat refined oil for frying in a frying pan. Place wheat flour in a saucer. It is most convenient to form the cutlets with wet hands. Give them an oval or round shape, press down lightly and roll both sides in flour, place in a frying pan.

Chicken and pork cutlets are very juicy and tender. Usually, minced chicken and pork are used for cutlets in a 1:1 ratio. But you can change this ratio by using more minced chicken or pork. If desired, you can add fresh parsley to the finished minced meat.

Total cooking time – 50 minutes

Preparation– 15 minutes

Number of servings – 6-8

Difficulty level - easily

Purpose —

How to cook –

What to cook with –

Products:

Minced chicken – 400 grams

Minced pork – 400 grams

Onion – 1-2 heads

Garlic – 1-2 cloves

Egg – 1 piece

Loaf - - 2 slices

Milk – 50-70 ml (or water)

Salt, pepper, spices

How to cook cutlets:

Take ready-made minced chicken and pork. Or grind chicken and pork fillets in a meat grinder.

Peel the onion and grind through a meat grinder or chop in a blender.

Peel the loaf slices from the crust and soak in milk or water. Lightly squeeze out excess moisture and pass through a meat grinder along with the meat. You can puree it in a blender.

Mix all ingredients in a bowl. Squeeze the garlic cloves through a press. Salt and season with pepper to taste. Break the egg and mix the minced meat well.

When the minced meat is mixed, lightly beat it, taking it with both hands and throwing it into a bowl.

After wetting your hands with cold water, take the minced meat and form into cutlets.

Heat vegetable oil or butter in a frying pan. Fry the cutlets on both sides.

Bring to readiness in the microwave or by steaming.

Bon appetit!

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