Every housewife knows that with the help of bright, juicy, appetizing greens, you can turn even the most inconspicuous-looking food into a real culinary masterpiece! That is why we decorate all our delicious “creations” with sprigs of dill, parsley, cilantro, feathers and curls of green onions, basil and mint leaves! It is also remarkable that for all its beauty, so to speak, greens have excellent taste and literally intoxicate with wonderful aromas! Today I invite you to use all the advantages of this gift of nature and turn an ordinary dish into something festive! So, let's prepare amazing beef and pork cutlets with herbs!
To prepare beef and pork cutlets with herbs, you will need:
mixed minced meat (pork + beef) – 500-600 g
onions – 1 pc.
garlic – 1-3 cloves
white bread or loaf – 3 pieces
milk – ½ tbsp.
egg – 1 pc.
fresh dill – ¼ bunch
fresh parsley – ¼ bunch
ground black pepper - to taste
salt - to taste
wheat flour for breading
sunflower oil for frying
How to cook beef and pork cutlets with herbs:
1. If you are using frozen minced meat rather than freshly prepared, you should first remove it from the refrigerator, put it in a bowl and leave at room temperature until completely defrosted. In addition, you can quickly defrost the product using a wonderful kitchen electric assistant - a microwave oven.
2. Cut off the crusts from stale white bread or loaf. Place the bread (loaf) in a bowl, add milk and set aside for 20 minutes.
3. Peel onions and garlic, wash and dry. Finely chop the onion, pass the garlic through a press or grate it on a fine grater.
4. Rinse fresh dill and parsley thoroughly under running water, shake lightly to remove excess liquid, chop finely with a knife.
5. Add chopped onion and garlic, chopped herbs, soaked white bread (loaf), egg, ground black pepper and salt to taste to the minced meat. Mix all ingredients thoroughly.
Beat the finished minced meat well.
6. Form the minced meat into neat cutlets and bread them in wheat flour. It goes without saying that you can use both flour and crackers for breading.
7. Place the pieces in a frying pan with preheated sunflower oil and fry on both sides until golden brown.
8. Place the finished cutlets into portioned plates with a side dish and serve immediately. Help yourself!
To prepare cutlets according to this recipe, it is not at all important to mix several types of greens. Even if you prepare minced meat only with dill or only with parsley, the cutlets will turn out no less tasty and appetizing! You can serve or as a side dish for beef and pork cutlets with herbs.
Cook with pleasure and bon appetit!
1. If you are using frozen minced meat rather than freshly prepared, you should first remove it from the refrigerator, put it in a bowl and leave at room temperature until completely defrosted. In addition, you can quickly defrost the product using a wonderful kitchen electric assistant - a microwave oven.
2. Cut off the crusts from stale white bread or loaf. Place the bread (loaf) in a bowl, add milk and set aside for 20 minutes.
3. Peel onions and garlic, wash and dry. Finely chop the onion, pass the garlic through a press or grate it on a fine grater.
4. Rinse fresh dill and parsley thoroughly under running water, shake lightly to remove excess liquid, chop finely with a knife.
5. Add chopped onion and garlic, chopped herbs, soaked white bread (loaf), egg, ground black pepper and salt to taste to the minced meat. Mix all ingredients thoroughly. Beat the finished minced meat well.
6. Form the minced meat into neat cutlets and bread them in wheat flour. It goes without saying that you can use both flour and crackers for breading.
7. Place the pieces in a frying pan with preheated sunflower oil and fry on both sides until golden brown.
8. Place the finished cutlets into portioned plates with a side dish and serve immediately. Help yourself!
To prepare cutlets according to this recipe, it is not at all important to mix several types of greens. Even if you prepare minced meat only with dill or only with parsley, the cutlets will turn out no less tasty and appetizing! You can serve as a side dish with beef and pork cutlets with herbs
I present to you wonderful Egyptian-style cutlets with herbs. The unusual shape and rice flour in the composition will allow you to diversify the table and surprise your guests and loved ones. The cutlets are very aromatic and tender, with a bright taste and unusual texture.
So, let's start preparing our cutlets with herbs in Egyptian style. Let's prepare the products we need: minced meat, rice flour, onions, herbs (I have frozen dill), vegetable oil for frying.
The recipe calls for adding mint, I didn’t have it, so I replaced it with lemon balm.
Mix the minced meat with onion, add salt, dill, lemon balm and rice flour. Rice flour is added for viscosity of the cutlets. If you don’t have ready-made flour, you can grind washed and dried rice. You need to grind the rice very finely to get exactly flour. I added 3 heaping tablespoons, but you can vary the consistency.
The result is this minced meat. You need to cover it with film and put it in the refrigerator for 15 minutes.
To form the cutlets, take about a tablespoon of minced meat, roll it first between your palms, and then along the board. These are the dense sausages you get.
Fry the cutlets on all sides.
Egyptian-style cutlets with herbs can be served with your favorite side dish or just with a salad. Traditionally, cutlets are served with tomato sauce.
For the sauce, fry finely chopped onion until soft, add tomato paste and dilute with boiling water to the desired thickness. But we like them simply fried. The cutlets have a spicy taste and delicate aroma.
The cutlets are crispy on the outside and tender on the inside. Bon appetit!
Calories: Not specified
Cooking time: Not indicated
In the summer, many housewives freeze various greens in all sorts of ways: in bunches for cooking broths, finely chopped for main courses, and in the form of purees for sauces and gravies. Any of these preparations can be used as an additive to minced cutlets. Minced meat cutlets with herbs, the recipe with photos of which we offer, turn out very aromatic, tender, tasty and you can’t immediately tell what kind of spices are added to them? Chopped herbs greatly enhance the taste of minced meat dishes, so take note of this recipe and be sure to try it.
You can add any chopped greens to the cutlets. It’s very tasty with parsley and dill, but an assortment of several types of greens works best. Both finely chopped and mashed potatoes frozen in molds are suitable. These are the greens used in the recipe. If you don’t have frozen ones, you can finely chop fresh leaves in a blender or pass a bunch of greens through a meat grinder along with the meat.
- lean pork – 300 g;
- frozen greens – 1 cube;
- egg – 1 pc;
- onion – 1 medium head;
- white bread – 1 thick slice;
- salt - to taste;
- ground black pepper – 2-3 pinches;
- paprika – 0.5 tsp;
- salt – 0.5 tsp (to taste);
- vegetable oil – 4 tbsp. l.
How to cook with photos step by step
Let's prepare everything for preparing minced meat. Cut the lean pork into small pieces, peel the onion, cut it into two or four parts, take a cube of frozen greens from the freezer (it will be put through a meat grinder along with the meat). Cut a thick slice of white loaf and soak it in water.
Grind the meat, onion, and frozen herb cubes. Let's pass the bread in last, lightly squeezing it out of the water. 
Season the minced meat with spices to your taste. The recipe contains black pepper and paprika, you can choose any other combination. Salt the minced meat; half a teaspoon is enough for this amount. 
Add one egg. You can beat it first with a whisk and then pour it into the chopped products. 
Mix the minced meat with a spoon and leave for a few minutes. Then be sure to knead with your hands so that the cutlet mass becomes homogeneous. 
We don’t just mix the minced meat, but lightly beat it. We pick it up in the palm of our hand and throw it back into the bowl with a little effort. After two to three minutes, the minced meat will become uniform in both consistency and color. If it is poorly kneaded or not beaten, the cutlets inside and outside will be spotty with light and greenish areas. Accordingly, the taste of the cutlets will be different. 
Dip your palms into cool water, scoop up some minced meat and form round or oval cutlets. 
Heat the vegetable oil, pouring enough to cover the bottom by 1-1.5 cm. Place the meat pieces at a short distance from one another. Adjust the heat under the frying pan to medium intensity. Fry the cutlets on one side until a light brown crust forms. 
We pry it with a spatula or one fork, and hold it with the other and turn the cutlets onto the other side. Let's brown it. After frying, you can put them in a casserole, pour in a little water and simmer over low heat for several minutes. The cutlets will become soft and fluffy, but the crust will no longer be crispy. 
Serve minced meat cutlets to the table with any side dish. They can be accompanied by potatoes in all types,
- Minced meat – 500-600 gr.
- Egg - 1 pc.
- Bow-1pcs
- White bread -3-4 slices
- Milk – 100 ml
- Vegetable oil – 3-4 tbsp. frying spoons
- Salt, pepper - to taste
- Butter -100g
- Greens - 1 bunch
- Mustard with grains – 1-2 tsp.
- Breadcrumbs - 2-3 tbsp. l.
Cutlets are traditionally made from minced meat. The minced meat is mixed with other ingredients: raw eggs, breadcrumbs or crushed white bread, with the addition of milk, finely chopped onion, spices, and salt.
The formed minced meat cutlets are fried in a frying pan over high heat on both sides, without covering the frying pan with a lid. Then cover with a lid and bring to readiness over low heat.
Traditional minced meat cutlets with original filling, which will add piquancy due to mustard grains and juiciness due to butter, will help diversify the daily menu.
Cutlets with herbs and butter. Recipe.
- In order to prepare cutlets with filling, you need to take veal or equal parts beef and pork, trim the meat from films and visible fat, and cut into small pieces. Chop the onion coarsely.
- Grind the meat and onion using a meat grinder or food processor, add an egg, salt, pepper, a pinch of ground nutmeg, white bread, from which the crusts have been previously cut, soak in milk for 5-10 minutes and squeeze lightly.
- Place the finished minced meat in a bowl, beat it several times (collect the minced meat with your hands, lift it and throw it into the bowl with a little effort). Leave for 20-30 minutes.
- At this time, you need to start preparing the filler for the cutlets. In a bowl, mix softened butter, chopped herbs, and mustard. Place the prepared mixture in the freezer for 10 minutes.
You can serve cutlets with a variety of side dishes (potatoes, rice, buckwheat, pasta) and a variety of sauces to suit your taste, which will allow you to diversify this interesting dish. These cutlets will also go well with various salads. 
At home Tasty wishes you bon appetit!
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