Minced chops

Minced chops

Category: Meat dishes

Ingredients
Minced meat (any)	400 g
Salt and pepper	taste
Egg (for breading)	1 PC
Flour (for breading)	2/3 cup
Breadcrumbs	2/3 cup
Vegetable oil (for frying)

Cooking method

• It was under this name that I first saw this dish many years ago in someone's blog. An ingenious recipe for the speed of preparation and the composition of the products!
• In addition to salt and pepper, absolutely nothing is put into minced meat! No onions or garlic! Putting them in this recipe is not that it is not recommended, but strictly prohibited! Otherwise, it will be ordinary cutlets. But something completely different should turn out - also cutlets, but with a rich taste of natural meat! You can consider this recipe both a lazy chop and a lazy version of a burger cutlet, as you like - the taste resembles both!
• Egg and breading will help us to preserve their natural juiciness. The breading can be lightened: you can do without bread crumbs, you can replace flour with starch, or in general you can limit yourself to dipping the minced meat in an egg. It will also be delicious, but with flour and breadcrumbs, the cutlets are very tender and juicy, and the view is more presentable!
• Let's get started:
• Put flour and breadcrumbs into plates, break an egg into a separate plate. We take any minced meat, the only requirement for it is that it should not be liquid and viscous, just meat twisted in a meat grinder without everything.
• 
• Add some salt to the egg. But with minced meat at this stage there may be two options to choose from:
• 1. Proceed directly to the following steps: first, form the minced meat cutlet and only then sprinkle it with salt and pepper on both sides before breading (according to the principle of chops and for a more similar taste).
• 2. Add pepper and salt to the minced meat to taste (I have about 1/2 teaspoon of salt). I prefer to sculpt with minced meat, already seasoned with salt and pepper. I like this option more and it is easier to determine the amount of salt!
• 
• Stir the minced meat, shake the egg with a fork.
• 
• We make cutlets blanks. From this amount of minced meat, 7 koloboks are obtained. We put the bun on the palm and knead it with the other hand into a cake about 1 cm thick. Hands can be moistened for convenience, but everything works out great without it. You don't have to get the edges straight, like with burger patties, although if you want, you can pay more attention to shaping!
• (* At this stage, if the option with unsalted minced meat was chosen, then do not forget to salt and pepper all the formed blanks on both sides).
• 
• Put the pan on medium heat and heat the oil. At the same time, we begin deboning our cutlets using the usual classic breading method: first on both sides in flour, then in an egg and at the end - in breadcrumbs. If there are no crackers, then you can roll them in flour again. We do this with each workpiece.
• 
• Since the breading process is fast enough, it is better to immediately put our blanks in the heated oil one by one.
• 
• Fry over medium heat on one side for 5 minutes, until the bottom is fried. Turn over to the other side, after 3-5 minutes, the heat can be reduced so that the cutlets have time to fry well. The readiness can be judged by the clear juice, but do not rush to prematurely pierce the cutlet for this, so as not to disturb the breading, you can simply press lightly. That's all! Our delicious and quick cutlets are ready! Serve hot and eat with tomato or other sauces, fresh vegetables, salads and any side dishes!
• 

The dish is designed for

7

Time for preparing:

20-25 minutes with preparation

Cooking program:

frying

Note

Bon Appetit!

[Yulia]

Yulia, thanks for sharing your experience! I'll try to do it! And I'll put the pickled onion on top! Moreover, there is no dispute - the less bread, the more honest tastier than cutlets

[Lyulyashik]

Oh,Lyulyashikwhat chops!
Just wonderful chops! Yum Yum Yum!
Thank you, Yulenka!
Boom is a must-cook.

[Inna]

I eat more, there is no doubt - the less bread, the more honest the cutlets are delicious

Inna, well, yes, I love ordinary homemade cutlets, and I make them very often, but you know, these have a completely different taste!
And if you also have a pickled onion - of course, it will turn out to be quite a mess!



Ritulchik, try it, very fast and delicious!

Um ... So this is the hamburger patties, only breaded. For aesthetics use Hamburger shaper:

Egg and breading do not hide the hand sculpting defects in any way. However, the taste does not suffer from this in any way ...

[Kapet]

Kapet, Konstantin, that's right, hamburger cutlets are prepared in a similar way, also from minced meat!
And the recipes are different. Lot. But there is a slightly different technology of preparation and molding. But in terms of juiciness, they lose this, breaded!

However, the taste does not suffer from this in any way ...

So the taste is more important ... IMHO, although the "irregular" cutlets look no less impressive!

[Yuliya K]

Yuliya K, Yuliawhat are the chops, cool, thank you

[kristina1]

kristina1, thanks for your attention to the recipe!

These things are usually called "brisols".

[olga-olga]

olga-olga, brizol is a different dish. It looks more like a minced egg pancake, not a cutlet!

Brizol is a stuffed omelet. And the burger patties are not breaded. For me personally, the idea of ​​the recipe is clear and understandable: in the absence of a suitable piece of meat for a chop, it is quite possible to diversify lunch or dinner with its taste imitation - a "chop" of minced meat. When I saw this recipe, I remembered that I used a similar "trick" when I somehow cooked meat with potatoes "in French": instead of beaten meat I put just such flat "cutlets" from pure minced meat - I caught myself thinking that there is more they look like whole pieces of meat, rather than cutlets.

[Inna]

Inna, if someone wants to see brizol in this recipe, then okay !! This is really a recipe from the category of fast "imitations". That's why it is interesting! Can pretend to be "chops" and burger patties. The main thing is that it is fast and tasty!

The main thing is that it is fast and tasty!

I support!

I support!

[Yul]

Yul, but what ... quite a chop:

And even the taste is not cutlets. True, I had minced turkey drumstick. It is probably easier to mold. And it gets fried, that is, it loses in volume, less - it seems to me. She threw and chopped a little minced meat, molded "chops" right on the plate with the egg (by habit, I have a different, incorrect, breading sequence)

[Inna]

Inna, looks great with pickled onions !! Well done for trying with turkey, I had no such experience! It is sculpted from any minced meat perfectly, well, except that from one pork it may not be easy, but I have not tried this option! I usually have either beef or mixed.
Beef, like mine this time, yes, it shrinks more decently when frying than mixed.

She threw away, chopped off a little minced meat

Innul, well, you decided not to be lazy at all, I see !! Did you pickle and pepper the minced meat before or after molding? And then I corrected the recipe, I forgot to write right away that there could be two options and the taste will be different!

Well, you decided not to be lazy at all, I see !! Did you pickle and pepper the minced meat before or after molding? And then I corrected the recipe, I forgot to write right away that there could be two options and the taste will be different!

Nooo, I was just too lazy: I didn't beat much. So, out of habit. Strictly speaking, this is not really necessary for minced turkey.
And once upon a time, a long time ago, Valentina Legkostupova, who used "Berry-Raspberry", fried cutlets in "Telecafe".And I must say, she did it so cleverly. So she did not beat off the whole lump of minced meat, but spanked the cutlet from palm to palm with force. Maybe this method lies on the surface, and maybe someone "always does this", but I spied on this trick from her. Works well too.
Salted and pepper immediately, and it's good: it's not very convenient to do it with your hands in breadcrumbs

doing it with your hands in breading is not very convenient

No, it's too early to get your hands dirty in this case! Before breading, all the workpieces should already be flattened for convenience and speed, and then you can salt and pepper them on both sides in the same place where they are laid out. And already prepared in this way, then alternately in breading and in a pan. But, I agree that with salted minced meat, the matter is simplified!

Before breading, all the workpieces should already be flattened for convenience and speed

Ahhh, everything turned out wrong for me here too ... To be honest, the minced meat was sticky: I was just afraid that I wouldn't take off such a flat cake later from a horizontal surface. True, in this case it was possible to place it on the film ... And one more thing: for these "chops" it is not bad to skip minced beef or pork a couple of times, but the truth is, not everyone likes it that much.

the stuffing was sticky

Clear!! Well, yes, chicken and turkey mince is certainly sticky. Its really molded only with a spatula you can remove it from the surface !! Beef and blended are easier to mold in this regard - they are more elastic!