Yes, this recipe doesn't use eggs — binding comes from thorough mixing and water. If you add an egg, it's fine, but the texture will be denser.

Why do my cutlets fall apart when frying?

The mince may not have been mixed enough or has too little water. Add 1–2 tablespoons of water and knead well. Also, don't flip them too early — let them set on the pan.

Can I replace the beef with another meat?

Yes, you can use only pork, pork with chicken, or even lamb. Keep in mind that fat content and flavor will differ.

How to make the cutlets even juicier?

Add finely grated zucchini or carrot (100g) — they release moisture during cooking. You can also use ice-cold water instead of boiled.

Yes, place the shaped cutlets in a steamer and cook for 20–25 minutes. They'll be lighter but without the golden crust.

Homemade cutlets

Name: Homemade cutlets
Total time: 25 min
Yield: 4 порции
Cuisine: International
Ingredients: Pork — 500 g; Beef — 500 g; Onion — 100 g; Salt — 3 g; Water — 80 g

40min

1183g

Nutrition per 100g

225

These homestyle cutlets are a classic that always satisfies with their flavor and tenderness. Juicy meat, mild onion, and the perfect consistency make them ideal for lunch or dinner. No bread, no eggs, but a secret ingredient — boiled water — gives them incredible moisture. Simple, hearty, and delicious!

BreakfastCutletsLunchMeatFats & Oils

WHAT YOU WILL NEED

From ingredients

5 products

Meat Base

Spices

Moisture

SIMPLE PROCESS

Step by step recipe

For juicy cutlets that don't fall apart, prepare the mince properly: grind the meat with onion, add cold boiled water, and mix thoroughly by hand. This ensures the right texture and moisture. Fry over medium heat until golden. Follow our steps for perfect homemade cutlets.

Step 1

Prep Meat and Onion

Cut the pork and beef into pieces for the grinder. Peel the onion and cut it into chunks. Grind the meat and onion together through a medium-fine grinder plate.

Step 2

Mix the Mince

Add salt and pepper to the mince to taste. Pour in the cold boiled water (80g) and knead thoroughly by hand for 5–7 minutes until smooth and slightly sticky.

Step 3

Shape the Cutlets

Wet your hands with cold water to prevent sticking. Form the mince into oval or round patties, about ½–¾ inch thick.

Step 4

Heat the Pan

Place a skillet over medium heat, add about 2–3 tablespoons of vegetable oil, and let it heat up well.

Step 5

Fry the Cutlets

Place the cutlets in the pan in a single layer (don't overcrowd). Fry for 4–5 minutes per side until golden and crispy. Cook in batches if needed.

Step 6

Serve

Transfer the cooked cutlets to paper towels to absorb excess oil. Serve hot with your favorite side — mashed potatoes, buckwheat, rice, or fresh vegetables. Enjoy!

CHEF'S TIP

Choose the Right Meat

For juicy cutlets, use pork and beef in a 1:1 ratio. Pork adds fat, beef adds rich flavor. Shoulder or neck are best.

Water is the Secret to Juiciness

Adding cold boiled water (about 80g per 1 kg of meat) makes the mince more moist and tender. Add it gradually, mixing well after each addition.

Mix the Mince Thoroughly by Hand

Hand mixing helps the proteins bind, so the cutlets won't fall apart. Knead for at least 5–7 minutes until smooth and slightly sticky.

Don't Overfry

Fry over medium heat for 4–5 minutes per side until golden. Overcooking dries out the meat. Check by cutting one open — it should be moist and no longer pink inside.

SUBSTITUTIONS

Add your taste

With Ground Chicken Replace the pork-beef mix with ground chicken for a lighter, more diet-friendly version. Reduce frying time to 3–4 minutes per side.
Add an Egg If the mince feels too loose, add 1 egg to improve binding, but the texture will be denser. Increase water to 100g to keep it moist.
With Garlic and Herbs Add 2 minced garlic cloves and chopped parsley or dill to the mince for an aromatic twist.
Bake in the Oven Instead of frying, place the shaped cutlets on a baking sheet and bake at 200°C (400°F) for 20–25 minutes until golden. A lighter, oil-free option.

HOW TO STORE

How to Store Homestyle Cutlets

Cool the cooked cutlets to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freeze uncooked shaped cutlets — thaw in the fridge and fry as usual. Reheat frozen cooked cutlets in the oven without thawing.

GOOD TO KNOW