Minced Beef Cutlets

Un deliciosa comida muy fácil de preparar, carne empanada o rebozada y frita.

Perfect starter.

Yummy

Chicken breast is cheaper than thigh meatbut it tends to be dry and flavorless, so I tried out this dish to make it delicious.Coat your hands with a little oil so that they're easier to shape.I used 280 g of chicken breast and thick slice of bread (approx. 2.5 cm). But you can substitute with fresh panko (not dried, as it'll soaks up too much cream). I used non-dairy heavy cream. Recipe by Kuushinsai

I played around with the ingredients and made these.You could also use my all purpose ground chicken recipe.You may have some leftover sauce or meat. Use the next day with spaghetti or penne.Taste the sauce and adjust if necessary. It will become very strong as it reduces. Recipe by *MojiMoji*

I usually make these minced cutlets for dinner, and I decided to figure out a way that I could make these and save them for bento. This is an easy-to-make amount that I came up with.Try enjoying this with Japanese Worcester sauce or with tonkatsu sauce, etc.If you're going to make this for a meal and eat while still hot, I recommend this onion sauce! Recipe by Hokkori-no

I wanted to perfect my husband's favorite dish, and I settled on this.Coating the patty in panko will make it crunchier (If you don't use fresh panko, it won't be crispier).Use fresh panko to bind the batter mixture. Make sure to knead the batter well!! Recipe by Shibacchi

I didn't have much in the house in terms of ingredients. This is what I came up with what I had to hand.

#5pm#cookclickCorn cutlets / corn kabab or/ corn patties are made with corn and potatoes. These are perfect for breakfast as well as evening snacks.Tastes yumm with coriander and mint chutney.It's very simple to make. Let's have a look on the recipe:-

Sometimes you just want to forget about calories and bite into juicy ground meat cutlets. I thought about adding tofu and fresh okara into the meat, but I added a lot of cabbage instead (leaving the meat as is) to make the cutlets juicy.If the ingredients do not stick together in Step 2, try adding some panko breadcrumbs.Dredge the patties in flour, egg, then panko bread crumbs (in that order) even when you're not using tempura flour. I make mine in small sizes to make them easier to fry. Recipe by Mia

I enhanced the heartiness of the meat by putting lots of cabbage inside I discovered it to be more juicy and delicious this way. This is made with affordable ingredients that's very satisfying taste and heartiness. It's my family's favorite dish. When I reheated this and served it to my husband who came home late, he was amazed at how juicy and delicious they still were.The little bit of onion mixed in is the source of the slight sweetness and the juicy tastiness! Since the batter is liquid, the key is to coat the meat after shaping it into a ball instead of flattening it.Don't rub in the cabbage and onion too much, but just roughly toss with salt. Following the described steps, the key is to mix with the meat immediately. Recipe by cocorarara

I used ripe banana for making very delicious and sweet cutlets. I have used bigger variety of plantain which we use for" banana roast" for this purpose.

I used to make these cutlet sticks with beef, but it turned out so tasty and cheap when I used pork chunks! It's now a standard dish in our family.The meat may fall apart when dredging, so make sure to squeeze them well.Go ahead and use bamboo skewers that were bought at ¥100 shops. Recipe by Minapon

Layers of filo pastry stuffed with spicy beef mince, best served with lime/lemon wedges

I made this recipe so that I could feed my hungry son, who loves mille-feuille style cutlets, lots of freshly cooked cutlets without making him wait.I got the idea for the coating from the curry bread at the bakery where I work part-time.The coating is a simple 2-step process of flour dissolved in water and panko.You don't need to take a shortcut. You can dip them the usual way in flour, beaten egg, and bread crumbs if you want!If you're going to cut them, they will fall apart when freshly fried, so wait about 5 minutes. Recipe by Stylish Mama

My aim was to make minced meat cutlets that had lots of vegetables as well as meat.If the mixture is too soft or too stiff, adjust by adding panko or milk.If the frying oil is too hot the surface will cook too fast and the insides will be raw, so be careful! If the cutlets are not cooked through, microwave for 40 to 50 seconds.Eat with your favorite sauce. Recipe by *yuki*

I wanted to use Brussels sprouts to make a main dish.I prefer roughly chopped onion for the minced meat mixture as I can enjoy different textures. Recipe by sunsundai

I believe that most mothers who are budget-conscious know how to stretch ground/minced beef! I had a quarter kilogram and I turned it into this tasty dish. It is suitable for six portions. (My partner and my son usually eats two portions!) We eat this with steamed rice. You can use pasta as well, of course.

I decided to make pork cutlets using leftover napa cabbage. To my surprise, it was amazingly sweet and delicious!!Recipe by Miriya.

My mother used to always put cabbage in her cutlets.So I added ham to her recipe and it turned out delicious.Make sure to squeeze all the water out of the cabbage.Since the cabbage is already salty, it doesn't need salt, just add pepper to your liking. Recipe by TWOHEARTS

My grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn

Not requiring a long time to simmer is a great help.This time, I used a mixture of ground beef and pork, but you can use whatever minced meat you like. It's nice with mushrooms, too. In Step 2, if you have time, it's best to brown the onion. If you do so, you don't need to use honey. I didn't have much time, so I used it. For 5-6 servings. Recipe by Shampoo hat

Incomparable, easy to prepare, fresh ingredients, no added preservatives and with delicious flavor. These are enough reasons to prepare and enjoy it with family and friends.

I happened to have 4 slices of ham left and I figured out this recipe to use them up.They are thin so they're easy to put in the lunch box but are quite substantial.Seal the edges tightly so as not to let the cheese seep out while shallow-frying.You don't need to cook it through that thoroughly because all the ingredients can be eaten as they are. Fry quickly until golden crispy over a high heat.You don't need worry about the lumps in the egg mixture. No pressure at all. For 2 servings. Recipe by Makuma-

I tried a variation using salt-flavored ramen for a recipe contest.I thought the rich taste of the soup powder would be a good marinade for the chicken, and using crushed noodles would make the fried chicken crispy, so I decided to try it.Finely crushing the ramen noodles makes it easier to eat.The soup powder is the only seasoning. Rub it in evenly and well.The crumbs stick better if you make the flour and water mixture a bit thick.Deep fry the chicken twice to make it extra crispy.Serve it freshly fried. Recipe by happymiina

I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe.The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin