Milk cutlets

Milk cutlets

Category: Meat dishes

Ingredients
minced meat	1 kg
milk	400 g
semolina	1/2 cup

Cooking method

• The cutlets are very tender and juicy and without unnecessary hassle, my mother gave me the recipe.
  
• 
  
• Add onion and black pepper to the minced meat.
  
• Then pour milk and semolina and salt, of course.
  
• stir, let stand for 30-40 minutes, so that the semolina absorbs the milk
  
• Roll in flour and fry.
  
• 
  
• Everything!.
  

Time for preparing:

1-1.5 hours

Note

I cooked pork.

[Natasha]

Natasha, I cooked your cutlets, only rolled them not in flour, but in breadcrumbs. It turned out very tasty, my family liked it.

An interesting recipe. Take note

And then I will always shift the bread, then I will not eat it. and here
without bread, semolina is not visible and without eggs, I did not fall apart.

maybe you can try with an egg someday

if you add an egg, then you need more semolina. why add an egg to such cutlets? they do not fall apart ... I generally do with cold water without milk and without rolling ... nothing burns (from milk) and there is no heartburn (from flour or crackers)
I do in a food processor: onion + pork (chicken breast, beef) + semolina + water + spices. always tender and tasty ..... in the middle of such a cutlet you can put a piece of butter or mushrooms ... but this is a different recipe

Delicious cutlets! I don't eat pork, but cutlets from beef turn out a little harsh .. I made these only from beef - they turned out to be the most tender!
Thanks for the recipe!

Bon Appetit!!!!!!!

[natamylove]

natamylove , I cooked these cutlets. Thank you very much for sharing the recipe. It turned out very tasty and tender. I made them from chicken breasts. I was afraid that it would be dry, but was pleasantly surprised by the result. I just want to clarify one point. When I added semolina and milk to the minced meat, it became very liquid. An hour later it thickened in the refrigerator, but still it was impossible to mold it by hand. True, I liked the finished consistency. So I'm in thought. If you add more semolina (or less milk), it will be easier to mold. But then the finished cutlets will be denser, but I would not like it. What to do and what should be the right stuffing? Please tell me.

Before molding, wet your hands with water or vegetable oil (a little) and molding will work well.

[Admin]

Yes, Admin, I usually did that. But here the case is different. It was impossible to pick it up. Consistency approximately like muffin dough. maybe a little thicker. I had to spoon it into flour and quickly mold it somehow. When fried, they kept their shape, were very cute. Do you think you need to make the minced meat thicker? There is a lot of milk there. although this may be the whole trick.

Well, if it's really liquid minced meat, maybe it's worth making the minced meat a little thicker, and the shape will be better

May Natalia forgive me for the advice ...

If in this situation the minced meat has already been made, stood in the refrigerator, but liquid - try adding a little bread crumb to thicken it.
Take a piece of bread crumb (you can with a crust), put it in a blender and break it with knives, get a soft crumb - here it is and add a little to the minced meat, which quickly thickens.

[Admin]

Thank you, Admin, for advice. We have already eaten these cutlets. But I really liked the idea of ​​the recipe. No eggs, which means a more dietary option. This suits me very well. I think that I will cook it more than once. So tests and experiments are still ahead.

Girls, so minced chicken is inherently more liquid than any other. Hence the dance ... in the sense - pour less milk.

Girls, so minced chicken is inherently more liquid than any other. From here and dance ...in the sense - pour less milk.

And somehow I did not pay attention to it. After all, "live and learn." Better to ask right away on such a wonderful forum

I really liked the idea of ​​the recipe. No eggs, which means a more dietary option. This suits me very well. I think that I will cook it more than once. So tests and experiments are still ahead.

even more dietary without milk. and faster. then cold water and 2-3 tablespoons of semolina ... and immediately fry, do not wait until it swells ... very tender and tasty ...

Oh, everyone has already dealt with the problem as a team

of course you can adjust the number of decoys.

minced meat can be wetter
but on the water they also turn out good, who does not want to use milk, then you can replace it with water

[Natasha]

I also made chicken cutlets and also made minced meat according to the recipe, it came out a little watery. I realized that here it was necessary to regulate the amount of liquid per eye. She did not use semolina to hammer in the minced meat, she did it as best she could. They came out decent in appearance and tasted wonderful, juicy and tender. I will cook some more, and next. just try more "meaty" minced meat.

Natasha, thank you for the recipe and: rose: mom!

I will give my mom thanks !!!!

Lena, every time she thanks me for your choux pastry for pies she says, - only with him now she makes all the pies and pasties.

Thank you! I am pleased to!

[natamylove]

natamylove
Thank you so much for the cutlet recipe - I fried them today at MV Brand - very tasty. Help yourself

right now I'll come to visit))))

amazingly tasty cutlets !!! : nyam: many thanks from all my family!

uhtyshka !!!!! - drooling

natamylove, thanks for the cutlet recipe. I did it from veal, in the minced meat, however, I did not put onions, because I cooked them specially for the trip for the whole day. Warm, of course, tastier, but cold very, very much even nothing.
Now I will use this recipe if I need to cook something for the cidor on the road.

These are just incomparable cutlets! I made mixed beef-veal - you can't drag it by the ears! Thank you very much for the recipe!

I made these cutlets for dinner today. Well, it turned out very tasty! The family just love it! Thanks for the recipe!

Today I prepared cutlets according to this recipe and now I am writing a review on the persistent recommendation of my husband () - cutlets are very soft and very tasty!
Thanks for the recipe!
(when I announced to my husband that the cutlets would be with semolina and milk, the reaction was not very positive, since we practically do not eat semolina. And this is such an excellent result!)

Hello, I'm very interested in the recipe !!! I understood correctly - minced meat, milk, semolina. Don't put onions?

Add onion and black pepper to the minced meat.

Then pour milk and pour semolina ...

Not in the composition, in the recipe - I put it.

Oops ... Thanks, I just saw it. This is what I read so carefully

[elvin]

elvin,
I myself am so

[Dairy]

Intrigued by the topic "Dairy cutlets "And here are cutlets. It will be necessary to try

The cutlets are a miracle! fried in the morning. Naturally, I confused everything, since morning ... Soaked the semolina in milk for 10 minutes, poured it into the minced meat, mixed it well, made the minced pork and beef, rolled it in breadcrumbs and fried it. I liked it very much. Moreover, there is always semolina and milk, but with bread we’re strained ... we eat it so little that it is often simply not there. And I don't like oatmeal at all, it gives me very oatmeal ..

Today I fried using this recipe. THANK YOU. Cutlets do not fall apart, otherwise it sometimes happens to me (I just rarely put bread). She did not tell anyone that semolina was present here. Nobody guessed

The cutlets turned out just great! Although at first I was embarrassed by the slightly liquid mince, everything turned out great! Thank you!

Thanks for the recipe. Excellent cutlets turned out In the evening there were no rolls or eggs at home, and in the morning it was already on the table .. Help-recipe.

Interesting! My daughter often asks for a cutlet, but she has not yet made such! I'll try!

great recipe! I did it today, everyone liked the cutlets!
through inattention did not notice that onions were needed - but this is only good: my children prefer cutlets without onions. The husband grumbled a little that there was no onion and lack of juiciness, and that the taste of the meat was fully revealed, but he ate 3 pieces at a time along with a side dish

Now the cutlets are the only thing I do: they don't fall apart

Gorgeous cutlets! delicious, tender, juicy. blameless in cooking!
it's a pity that the owner of the recipe does not appear here

Thank you, very tasty and tender cutlets!

In my parents' family, dad cooks cutlets. Add a bun and an egg to the minced meat. And for a long time he knocks out the minced meat.
For this reason (despite the presence of an electric meat grinder) I do not like to make cutlets. You can kill with your hands, but the combine always interrupts.
This recipe gave excellent results with a minimum of body movements.
Thank you very much from me and from my daughter

PS Fried without breading. Minced chicken + lean pork, large wire rack. Minced meat molds well, so next time I will bake cutlets in the oven

After I learned this method of cooking cutlets, that's the only way I do 🔗

Very tasty thank you.

I really like this recipe. She also taught the student's son how to cook cutlets like that. This is the only way I make cutlets now

And I got to this cooking option
Homemade minced meat: pork + beef in half, 2 large onions with knives in a chopper, 1 tbsp of own mustard, brand T semolina, 350 ml milk
Bran breading (+ a little starch)
Baked in a princess pizza maker
Juicy and tender, slightly reduced in volume

milk 350 ml

Katya, why did she reduce it? I do everything according to the recipe, nice cutlets are obtained, yes.

[Kalyusya]

Kalyusya, Galina, the consistency of minced meat suited me on this amount, and I left it like that

Yeah, well, I got it, yes.