How to make cutlets is one of the most popular and traditional Iranian home dishes that always has a special place on the table. This delicious dish is made with a combination of meat, potatoes, and aromatic spices and can be a complete and nutritious meal for lunch or dinner. By following simple and basic tips in how to make cutlets , you can have soft, crispy, and fragrant cutlets and enjoy cooking.
In addition to their great taste, homemade cutlets are a great option for any cook, even beginners, due to their simple preparation method. Below, we provide a step-by-step recipe with all the important ingredients so that you always have a professional and delicious cutlet on your table.
Ingredients for making cutlets
To make a delicious and crispy cutlet for about 4 people, you will need the following ingredients:
| Raw materials | Required quantity |
|---|---|
| Mixed ground meat (beef and lamb) | 300 grams |
| Medium potato | 3 pieces |
| Medium onion | 1 piece |
| Egg | 1 piece |
| Breadcrumbs or chickpea flour | 2 tablespoons |
| nmḵ | 1 teaspoon |
| Black pepper | Half a teaspoon |
| Turmeric | Half a teaspoon |
| Oil for frying | As needed |
Important points in choosing materials:
Choose ground meat from a combination of lamb and beef so that the cutlets are both tasty and don't become tough when fried.
It is best to cook the potatoes and then grate them to make the cutlet texture soft and tender.
Be sure to soak the grated onion in water before adding it to the cutlet batter so that the cutlet does not open up while frying.
For a diet version, you can use an oven or air fryer to prepare the cutlets without added oil.
How to make cutlets step by step
In this section, you will learn in detail how to make a delicious and crispy cutlet :
Step 1: Preparing the ingredients
First, wash the potatoes and cook them in water with their skins on. Then peel and grate them. Grate the onion and squeeze out the excess water.
Following the correct tips when preparing cutlets will make them soft and uniform.
Step 2: Mix the cutlet ingredients
In a large bowl, combine the ground beef, grated potatoes, drained onion, egg, breadcrumbs, salt, pepper, and turmeric. Knead with your hands until smooth and combined. If the dough is too loose, add a little more breadcrumbs.
Properly kneading the dough is one of the important principles in making cutlets so that the cutlets do not fall apart when fried.
Step 3: Resting the cutlet batter
Place the cutlet batter in the refrigerator for about 30 minutes to set. This will help the cutlets not open up when frying and give them a nice appearance.
Resting the dough is an essential part of any cutlet recipe and helps the cutlets maintain their shape.
Step 4: Fry the cutlets
Pour some oil into a non-stick pan and place over low heat. Then take balls of the cutlet mixture, flatten them in the palm of your hand and shape them into oval or round shapes. Fry the cutlets in hot oil until golden and crispy on both sides.
By maintaining the appropriate temperature when preparing cutlets , the surface of the cutlets will be golden and crispy, while the inside will remain soft.
Step 5: Serve the cutlets
Place your golden, crispy cutlets on paper towels to drain excess oil. Then serve with fresh herbs, tomatoes, and fresh bread.
Golden tip: To make the cutlets softer, you can add a small amount of milk or condensed yogurt (about 1 tablespoon) to the batter.
Golden tips for making crispy and delicious cutlets
To make your cutlet look professional and fragrant , it is essential to follow a few simple but key tips:
Don't add too much onion.
Too much onion will make the cutlet batter mushy and fall apart when frying. Always squeeze out the onion juice completely.Keep the cutlet batter cold.
A batter that is slightly cool will remain more cohesive and hold its shape better when fried.Gentle heat
High heat will burn the surface of the cutlet but leave it raw inside. It is best to keep the flame medium low.Choose the right oil
Use a high-smoke point frying oil so that the cutlets are crispy and don't smell like oil.Using dry bread or fresh breadcrumbs
If the breadcrumbs are of poor quality, the texture of the cutlets will be dry. It is better to dry and powder the toast yourself.Add a little brewed saffron or garlic powder.
These two additives give the cutlet a unique aroma and eliminate the raw smell of the meat.For diet cutlets
You can bake the cutlet batter in the oven at 180 degrees for 30 minutes to make it healthier and oil-free.
How to serve and store minced meat cutlets
How to serve cutlets
Cutlets are one of the most flexible and popular Iranian dishes that you can serve in different ways.
For dinner or lunch: Serve the cutlet with Sangak or lavash bread, tomatoes, pickles, and greens.
For a more formal serving: Serve the cutlet alongside saffron rice, Shirazi salad, and shallot yogurt for a complete and nutritious meal.
Tips for storing cutlets
In the refrigerator: After the fried cutlets cool, place them in a covered container and store in the refrigerator for up to 3 days.
In the freezer: Place the cutlets in a separate container or freezer bag and freeze for up to 2 months.
Reheating: Use a dry pan over low heat or the oven to keep the cutlet texture soft and not dry.
Practical tip: If you freeze the cutlet batter in the freezer before frying, you can prepare fresh, instant cutlets anytime.
Nutritional value of cutlets
Calories and nutrients per serving
A serving of cutlets contains approximately:
Calories: 250–300 kcal
Protein: 15–18 grams
Fat: 15–18 grams
Carbohydrates: 15–20 grams
These amounts vary slightly depending on the type of meat and the amount of oil used.
Nutritional tips for a balanced diet
Cutlets are a good source of protein and provide the energy needed for the main meal.
To reduce fat, you can use lean meat and fry with less oil or in the oven.
Adding vegetables such as parsley, dill, or grated carrots will increase fiber and vitamins.
Common mistakes when making minced meat cutlets
Even experienced cooks sometimes ruin their delicious cutlets with a few simple mistakes. Here are the most common mistakes and how to avoid them:
Why does the cutlet fall apart?
The batter is too loose: If the potatoes or onions have too much water, the cutlet will fall apart when frying.
Not letting the dough rest: The dough must be refrigerated for at least 30 minutes to become firm and consistent.
High heat: Frying over high heat causes the surface of the cutlet to brown quickly but remains soft inside.
Why do cutlets become tough or dry?
Low-fat meat: Using low-fat meat will make the cutlets dry.
Over-kneading the dough: Over-kneading causes the meat protein to contract excessively and the cutlet to become tough.
Using too much flour or eggs: Adding too much will make the cutlet tough and reduce its tenderness.
Golden tip: Maintaining the correct ratio of meat, potatoes, eggs, and breadcrumbs and the right temperature will make your cutlets soft, crispy, and fragrant.
Frequently Asked Questions about Minced Meat Cutlets (FAQ)
How to make cutlets crispier?
Adding a little fresh breadcrumbs to the cutlet batter will make it crispy.
Gently heating the oil and frying the cutlet slowly helps the surface of the cutlet become golden and crispy.
Let the cutlet batter rest in the refrigerator for at least 30 minutes before frying.
Can I freeze ground beef cutlets?
Yes, fried cutlets or even ready-made batter can be stored in a freezer bag for up to 2 months.
To reheat, use a dry pan or oven to maintain the soft, crispy texture of the cutlet.
What should we eat minced meat cutlets with?
Cutlets are delicious with vegetables, tomatoes, pickles, and fresh bread.
To serve at a party, you can serve it with saffron rice and shallot yogurt or Shirazi salad.
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Prepared on: 1TouchFood cooking site
