Pork and chicken cutlets can be cooked on the stove and in the pan! Recipes for juicy and ruddy pork and chicken cutlets

Pork and chicken cutlets can be cooked on the stove and in the pan! Recipes for juicy and ruddy pork and chicken cutlets

Cutlet - the most famous dish of minced meat.

Tasty, juicy, ruddy products are happy adults and children.

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

Let's make perfect cutlets?

Pork and chicken cutlets - general cooking principles

• Hen. Used fillet, trimming the pulp, you can take with the skin. The product is twisted or finely chopped.

• Pork. Used boneless meat. Like chicken, you need to grind it.

• Vegetables. This is usually onions and garlic, but in some recipes there are carrots and potatoes. Added raw.

• Breadcrumbs, flour. Used for external coating products. Prior training is not required.

• Bread, semolina. Added for volume, diluted with minced meat.

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

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

Cutlets from pork and chicken “Juicy”

The recipe is simple pork and chicken cutlets, but with a little secret. You can take any part of the chicken, but if breast is used, the pork should be fatty.


• 400 g pork;

• 250 g chicken;

• 100 g onions;

• 2 pieces of bread;

• 100 ml of milk;

• 2 cloves of garlic;

• 1 egg;

• 50 g of oil;

• breadcrumbs, butter;

• salt.


1. Immediately soak the bread in milk. It is better if it is stale.

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

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

4. Cut the butter into small cubes.

5. Form small patties 50-70 grams. We roll balls, inside we thrust a piece of butter. We spread on a chopping board.

6. Heat the oil in a pan.

7. We roll the cutlets in breadcrumbs (you can use just flour), flatten them by hand, giving the desired shape. We put on the pan, begin to fry. 8. When the first side is reddened, turn over. It's time to cover the patties. We bring under cover to readiness.

Minced pork and chicken cutlets

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


• 0.3 kg chicken fillet;

• 0.3 kg pork;

• 0.3 kg of onions;

• 4 eggs;

• 4 tablespoons sour cream;

• 5 tablespoons of flour (approximately);

• salt, pepper and butter.


1. Wash chicken fillet and pork. Cut it all into small cubes within 0.5 cm. We throw it off in a bowl.

2. Peel the onions, cut them smaller than the meat. We add.

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

4. We split eggs one by one and continue to mix. In the process we introduce flour. The amount is approximate. If the onions are juicy or sour liquid, it may take a little more.

5. Now we leave the stuffing to stand for an hour and soak the meat.

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

7. Spoon spread patties, they will resemble chops. Fry from the first side.

8. Turn the ruddy products on the wet side. Now you can cover the pan. Cook for about five minutes.

9. Take out. Put the next batch in the pan. Add oil if necessary.

Pork and chicken cutlets in the oven

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


• 0.5 kg chicken;

• 0.5 kg of pork;

• 1 egg;

• potato;

• 3 pieces of bread;

• a pair of bulbs;

• spices.

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


1. Fill the prescription bread pieces with milk or water. Soak for about ten minutes.

2. During this time, wash the meat products, cut into pieces. Peel the onions and also cut them so that it passes into the hole of the meat grinder.

3. Now take out the soaked bread, wring out, but not much. 4. We twist all the ingredients of meatballs through a meat grinder, including peeled and chopped potatoes.

5. Mince the salt and pepper, add the egg. Mix well. Ideally, the mass should be discarded on the tabletop.

6. We divide the whole stuffing into 100 grams pieces, but you can make cutlets a little smaller or larger.

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

8. We shift them immediately to the greased form.

9. Bake at 180 degrees for 20 minutes.

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

11. Take out the chops, pour the mixture and re-send it to the oven. We bring the dish to full readiness. If more gravy is needed, the amount of ingredients for the sauce is proportionally increased.

Pork and chicken cutlets with mushrooms

The recipe for stunning pork and chicken cutlets, to which pickled mushrooms are added. They are used in small quantities and need quite a bit.


• 0.3 kg pork;

• 0.4 kg chicken;

• 150 g marinated mushrooms;

• 100 grams of bread;

• 1 onion;

• 0.5 bunch of greens;

• 1 egg;

• a glass of crackers;

• butter.


1. Cooking bread. Fill it with milk, broth or plain water. We are waiting until it is well limp.

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

3. Add the egg, bread, stir. Put the salt, pepper to taste and leave the stuffing for a few minutes to make it real.

4. Cut the pickled mushrooms with plates, mix with chopped dill. You don't need to add anything else, but you can use a little sour cream, just a little bit, so that the dill will stick easier.

5. Pour breadcrumbs in a plate. In the pan, pour the oil.

6. Divide the minced into pieces. Size with a small apple. We flatten each in the palm of our hand, put a little mushroom filling and hide everything inside. Straighten hands cutlet, rolls in breadcrumbs.

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

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

Pork and chicken cutlets with semolina

Option common chicken cutlets with pork, which is added semolina. It can also be added if the mince is liquid.


• 0.5 kg of pork;

• 0.5 kg chicken;

• 6 spoons of semolina;

• 2 eggs;

• 4 onions;

• garlic, spices;

• breading (flour, crackers).


1. Twist the meat with onions and chicken.

2. Add semolina, spices, eggs. Stir well and set aside. Groats should swell, the stuffing will be thicker.

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

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

5. We scrape burgers of arbitrary size and shape. We roll in flour or in breadcrumbs.

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

Pork and chicken cutlets under cheese crust

Just a terrific recipe for meatballs, which are also baked in the oven. Cheese is better to use durum to enjoy the dish with a beautiful crust.


• 0.4 kg pork;

• 0.3 kg chicken;

• 2 bulbs;

• egg;

• 200 g sour cream;

• 2 slices of bread;

• 100 grams of cheese;

• garlic clove.


1. Prepare meat with poultry. Peeled onions. Bread soak in milk.

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

3. Add spices, drive one egg. To stir thoroughly.

4. Form patties, 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 get cutlets, richly grease with sauce.

8. Rub cheese and immediately sprinkle the dish.

9. Re-set in the oven, cook another 15-20 minutes.

Cutlets from pork and chicken with cabbage

The recipe for extraordinary cutlets, which are always succulent. They can be called lazy cabbage rolls. You can serve them even without a side dish.


• 0.3 kg of chicken and pork;

• 0.3 kg of cabbage;

• 0.1 kg of onions;

• 1 egg;

• 100 g of tomato;

• 200 g of water;

• any spices;

• 100 g sour cream.


1. Twist the meat products with onions through a meat grinder. 2. Chop small cabbage. Put in a bowl, wrinkle well to reduce the volume.

3. Connect the minced meat with cabbage. Salt, pepper.

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

5. Transfer to a greased form, put in the oven for 10 minutes, so that the products are strengthened and slightly raised. Temperature 200.

6. Combine tomato with sour cream. Dilute the sauce with water. To taste we put the garlic, pepper, do not add a lot of salt, since most of the fill will be absorbed into cutlets.

7. We take the form out of the oven, pour the products.

8. We put back. Cook another 25-30 minutes. Now the temperature needs to be reduced to 180 degrees.

Pork and Chicken Cutlets - Tips and Tricks

• If you cook a small amount of cutlets, then you do not need to add a whole egg, you can do half. Otherwise, the stuffing can become liquid, the cutlets will be difficult to form.

• If the stuffing turned out to be already liquid, then it can be thickened with semolina, breadcrumbs or ordinary flour.

• It is possible not only to bread the patties in breadcrumbs or in flour. Also for this purpose, you can use ground oatmeal, cracker.

• Any burgers can be made in a fluffy fur coat, as in Kiev. For this product is moistened in an egg, then roll in a loaf and repeat. They are fried in deep fat.

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

• Was the cutlet a lot? They can be frozen. And it can be done both with raw products and fried.

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