Minced pork cutlets are a great option for lunch, or when served cold with a bun and lettuce, for a snack at work or school.
It’s probably not worth serving minced pork cutlets for dinner: they are quite fatty and high in calories.
The minced pork is tender and juicy.
Children like dishes made from it; It’s a good idea to offer such cutlets to people who are convalescing, as they strengthen their strength.
Pork cutlets - general principles
It is better to cook cutlets from minced pork, rolled yourself. Still, it will be absolutely fresh, and you will know exactly what you put in the meat grinder. It is preferable to use a medium grill.
Onions are traditionally added to minced pork cutlets, but if you don't like them, you can use garlic. It is also customary to add a loaf of bread soaked in milk.
It is often recommended to include raw vegetables among the ingredients for pork cutlets: white or cauliflower, zucchini, potatoes, carrots, and so on. There are other “secret materials” that will make the taste of minced pork cutlets more expressive and at the same time absorb excess fat. Vegetables and bread must be minced along with pork.
It is better to put the whole egg into the minced meat, but only the yolk, otherwise the cutlets will be tough. However, this is not for everybody.
It’s also a good idea to add greens to minced pork cutlets. It can be chopped, or you can also pass it through a meat grinder.
Recipe 1. Minced pork cutlets with parsley
Onion - 2 large
Sour cream - 3-4 spoons
Wheat crumb - a third of the loaf
Parsley - a small bunch
Salt, black pepper
Wash the pork and cut into pieces. Peel onions, garlic and potatoes.
Pass the pork through a meat grinder along with onions, potatoes, garlic and bread crumbs. Beat the egg in a bowl with sour cream. Rinse the parsley first in a bowl, then with running water and chop finely. Combine all ingredients, add salt and pepper and knead well.
Form cutlets from the resulting minced meat, roll them in breadcrumbs and fry in a frying pan on both sides until cooked (about 10 minutes).
Recipe 2. “Spicy” minced pork cutlets
Lean pork - 1 kilogram
Potatoes - 3 large tubers
Garlic - 5-6 cloves
Russian type cheese - 200 g
Salt, freshly ground black and white pepper, oregano, rosemary - to taste
Wash the meat and cut into pieces. Peel the garlic and potatoes too and chop if necessary. Pass all this through a meat grinder with a medium or fine grid in random order.
Add 2 yolks and one white to the minced meat (the second can be used to prepare another dish). Finely grate the cheese and add it there. Add salt, pepper, herbs and mix everything thoroughly.
Form small cutlets from the resulting minced meat and fry them in a frying pan with oil on both sides until cooked.
Recipe 3. Minced pork cutlets with vegetables
This version of cutlets includes a relatively large number of vegetable ingredients, not for the sake of economy, but because they give the cutlets a unique bouquet of flavors, eliminate excess fat and increase value for the human body. Even if you think that cutlets should not include anything other than meat, buns and onions, try it: the taste is very original.
Pork with fat - half a kilo
Potatoes - 2 small tubers
Carrots - 1 small
Sweet pepper, preferably red - 1 large or 2-3 small
Canned corn (optional) - 3-4 tablespoons
Sour cream 15% fat - 2 tablespoons
Breadcrumbs, vegetable oil - for frying
Salt, sweet paprika powder - to taste
Wash and cut the pork and peppers. Peel the potatoes and carrots and chop them too.
Grind meat and vegetables, except corn, through a meat grinder, meat through the middle grate, and vegetables through the small grate. Add salt and paprika powder, two yolks and one white, sour cream and corn to the resulting minced meat. Mix everything thoroughly. Form oblong cutlets.
Beat the remaining egg white. Dip each cutlet in the protein, then bread it in breadcrumbs and place on a hot frying pan. Fry over low heat on both sides until cooked.
Recipe 4. “Mushroom” minced pork cutlets
Wheat bun (crumb) - a third of the loaf
Garlic - 2 cloves
Onion - 1 medium or large (to taste) onion
Champignons (you may prefer oyster mushrooms) - 300 g
Carrots - 1 small root vegetable
Milk - 2/3 cup
Salt, pepper, herbs (thyme, parsley, dried dill)
Soak the bread crumb in milk. Grind the onion using a blender. Wash the champignons, peel them, cut into small pieces. Peel the carrots and grate very finely. Fry mushrooms with onions and carrots in vegetable oil until almost done. Cool.
Rinse the meat, cut it and pass through a meat grinder. Squeeze out the bread and grind it with a meat grinder or blender. Combine pork, bread, mushrooms with vegetables and egg yolks. Add salt, pepper and dry herbs, rubbing them between your fingers. If the minced meat is too hard, add a little milk in which the bread was soaked.
Form cutlets from the resulting mass and fry them in a frying pan until cooked.
Recipe 5. Minced pork cutlets with carrots
Pork with fat - 700 g
Carrot - 1 medium size
Semolina - half a glass
Pork or beef liver (you can also take poultry liver) - 200 g
Salt, black pepper, dry spicy herbs to taste
Oil for frying cutlets
Trim the fat from the piece of meat and set it aside. Peel the carrots. Cut the vegetables, liver and meat into pieces for a meat grinder and grind in it using a coarse grid. Beat the eggs and pour into the meat. Pour semolina, salt, pepper and herbs into the minced meat, mix very carefully so that the semolina does not clump, and leave to stand for half an hour.
Meanwhile, cut the fat into very small cubes and stir into the minced meat.
Form medium-sized cutlets and fry in a frying pan with oil. It is not necessary to bread these cutlets, but if you consider it necessary, you can also bread them in semolina or breadcrumbs.
Recipe 6. Minced pork cutlets “Sur”
This is a recipe for minced pork cutlets with a surprise; Children especially like this dish.
Lean pork - 700 g
Potatoes - 2 pieces
Small oat flakes - half a cup
Tomato paste - 2 tablespoons
Sour cream - 2 tablespoons
Ham - voluminous piece 100 - 150 g
Hard cheese - 100 - 150 g
Canned corn - 4-5 tablespoons
Champignons - 4-5 small mushrooms
Salt, pepper, dried parsley
Vegetable oil for frying
Brew Hercules with boiling water and leave until completely cool. Wash the potatoes, peel and cut into large pieces.
Boil the peeled mushrooms in a small amount of water. Hard boil eggs (2 pieces). Cut the cheese and ham into thick pieces. Chop the eggs, cooled in cold water.
Pass the pork through a meat grinder along with rolled oats and potatoes. Salt, add pepper and parsley. Beat the remaining two eggs with tomato paste and sour cream and pour in there.
Form the minced meat into flat cakes and wrap them in either ham, cheese, mushrooms, chopped eggs, or a teaspoon (or more) of corn. Bread in breadcrumbs, forming small cutlets.
Fry the cutlets in oil until fully cooked.
Recipe 7. “Spicy” minced pork cutlets
Any pork - about a kilogram
Cauliflower - 200 g
Sweet pepper - 2 pieces, preferably red
Hot pepper - small piece
Onion - 1 medium onion
Garlic - 5-6 cloves
Canned pineapple - 3-4 pucks without liquid
Sausage cheese - 200 g
Breadcrumbs, salt, oil for frying
Put the sausage cheese in the freezer from the very beginning, otherwise it won't shred.
Wash and cut the meat, peel the cauliflower and pepper. There is no need to separate the leaves and “stalks” from the cabbage - they should also be put into the minced meat.
Pass the pork through a meat grinder along with cauliflower, sweet and hot peppers, onions, garlic and pineapple pieces.
Add salt and eggs to the resulting mass and mix thoroughly. If the pepper was not red, it makes sense to add a spoon or two of tomato paste or a little carrot or beet juice to give the cutlets a pinkish color.
Grate the sausage cheese on the smallest grater (you can use a special cheese grater), mix it with ground breadcrumbs and roll the cutlets in this breading. Place them in a hot frying pan with enough oil to prevent the cheese from sticking.
Minced pork cutlets - tricks and useful tips
Of course, it is better to buy pork in pieces and make minced meat from it yourself. Among other things, you can adjust how finely the meat is chopped to your taste.
You can add some beef, chicken or liver to the pork.
It’s also better to make breadcrumbs yourself from good fresh bread.
To make the minced meat softer and airier, it must be “knocked out”. That is, throw the already prepared minced meat quite firmly onto the table several times. Sometimes they also “knock out” dense dough.
It is better to serve minced pork cutlets with a salad of cucumber and lettuce, with stewed cabbage or other vegetables; It’s a good idea to serve pickled fruits or pickled cabbage with these cutlets. You should not complement this dish with pasta or potatoes: they contain too much starch.
One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can introduce a new product that will have a positive effect on the taste of the finished dish.
How did the cutlets appear?
Before you find out whether minced beef and pork are juicy and flavorful, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include the use of a fork and knife when eating meat dishes.
Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.
How much bread do you need?
Why do some housewives turn out cutlets tasty, juicy and aromatic, while others turn out the dish tough and dry? To make the pork juicy and soft, you should follow a few simple tips. They will help you achieve excellent results.
You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an unusual structure of the finished dish.
Potatoes and bread make the cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only the taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.
Products for minced meat
To ensure good minced meat for beef and pork cutlets, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy from tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.
Most often, hard parts of the carcass, where there are films and cartilage, are used to make minced meat at home. In addition, the flesh from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is juicier cutlets. If necessary, you can add a little lard. The minced meat of this component should contain no more than a quarter of the volume of beef.
Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.
Add onions correctly
If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onions are required.
Secrets of delicious cutlets
If you prepare your own minced meat for beef and pork cutlets, then you should remember a few secrets of a delicious dish:
- You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, not juice.
- Butter made from cream will add airiness.
- You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them with grated potatoes.
- You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
- To make the minced meat “sticky”, you can beat it on the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
- Various spices added to the minced meat for beef and pork cutlets will give the dish a spicy aroma. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
- It is recommended to use melted butter as a fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but without the smell.
- To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.
Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.
Classic cutlets
How to make classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For preparation you need:
- 1 kg of mixed minced meat (beef and pork).
- Bread or loaf, preferably stale and dry - 200 g.
- Raw egg - 1 pc.
- Onions - 3 pcs.
- Water at room temperature - 1.5 cups.
- Pepper and salt.
Preparation
First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.
The onion must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Place minced meat and chopped onion in a container with softened bread, beat in an egg. Don't forget about spices and salt. When all the ingredients are in the bowl, mix them well. That's all, the minced meat for the cutlets is ready. All that remains is to form the cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.
Cutlets with greens
To prepare cutlets from minced beef and pork with herbs, you will need:
- Mixed minced meat - 600 g.
- Onion - 1 head.
- White bread - 3 pieces.
- Fresh milk - ½ tbsp.
- Egg - 1 pc.
- Parsley and dill - 1 bunch each.
- Garlic - no more than 2 cloves.
- Ground pepper, salt, flour for breading.
Cooking process
First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.
It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make oval-shaped pieces, roll them in flour and fry.
Minced beef and pork cutlets "Juicy"
To prepare these cutlets you will need:
- 1 kg of minced beef and pork.
- 100 g hard cheese.
- 2 onions.
- 2 eggs.
- 4 slices of loaf or crackers.
- Pepper and salt.
- 100 g butter from cream.
- 1 pack of breadcrumbs.
- Flour for breading.
- 2 tbsp. spoons of dill.
Cooking steps
These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.
Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. The bread crumbs should be cut into pieces and then filled with cold water. When they become soft, you need to drain the liquid. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.
Now the minced meat is divided into portions and the filling is wrapped in it. The pieces should be rolled in flour, dipped in a beaten egg, and then rolled in breadcrumbs again. After this, you need to fry the cutlets over medium heat.
Cutlets "Hercules"
In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:
- 1 kg mixed minced meat.
- 300 ml milk.
- 140 g oat flakes.
- 2 onions.
- Pepper, salt.
- 100 g flour or breadcrumbs.
- A bunch of greenery.
How to cook properly
Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.
The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after covering the container with plastic wrap. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.
Recipe with rice
Minced meat for cutlets can be prepared with rice. To do this you will need:
- 1 kg minced meat.
- 200 g rice, preferably round.
- 2 eggs.
- 2 onions.
- 2 cloves of garlic.
- Salt pepper.
- Flour.
How to make cutlets
First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. At the same time, 1 part of rice requires 2 cups of water. Onions and garlic should be peeled and then passed through a meat grinder along with the minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. Form the mixture into cutlets and fry them in vegetable oil.
Quick cutlets
If desired, you can make cutlets from minced beef, pork and chicken. In this case, the dish turns out to have an unusual structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:
- 600 g mixed minced meat.
- 4 eggs.
- 2 raw potatoes.
- A bunch of green onions.
- 50 g mayonnaise.
- 3 tbsp. spoons of flour.
- Spices.
Cooking method
Green onions should be finely chopped. The potatoes must be peeled and then grated. After this you need to prepare the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. After this, add flour and mayonnaise to the mixture. After mixing, the mixture should be formed into pieces and then fried in oil.
In conclusion
Properly preparing minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to mix the components by hand. This will determine the consistency of the mixture and also remove any lumps. When forming cutlets, the minced meat often sticks to your hands; to prevent this from happening, you can soak them in cold water.
Step 1: Prepare the minced meat.
The minced meat must be defrosted; it should not be too liquid or have a strong unpleasant odor. Remember that only high-quality meat products are suitable for cooking.If you want the cutlets to be very tender, then it would be a good idea to run the minced meat through the meat grinder again. You can also use a blender, but in this case you should not get carried away turning the minced meat into a liquid mass.
Step 2: Prepare the bread.
Place the pieces of bread inside a small but deep saucer and fill with milk. Wait until it softens, becomes saturated and begins to fall apart.
Step 3: Prepare the onion.
Peel the bulbs. Before adding this ingredient to the minced meat, it must be very finely chopped. To do this, you can grate it, grind it in a blender or chop it in a meat grinder.
Step 4: Prepare the garlic.
We peel the garlic in the same way as the onion. We grind this ingredient using a special press.
Step 5: Mix the cutlet mixture.
Place the defrosted minced pork in a large deep plate in which you will prepare the cutlet mixture. Add chopped onion and garlic to the chopped meat. Drain the excess milk from the softened bread and squeeze it out lightly, and then add it to the minced meat. Break a couple of chicken eggs, salt and pepper to taste. Stir the resulting cutlet mass with a tablespoon. You should get a mixture that is homogeneous in consistency, but rather thick and not runny.
Step 6: Form the cutlets.
With slightly damp hands, pinch off small pieces from the cutlet mass and roll them into balls in your palms or on a board. We slightly flatten the resulting spheres, thereby forming blanks for cutlets. You can make your cutlets the size and shape that suits you best.
Step 7: Fry the cutlets.
In a large frying pan, heat enough vegetable oil for frying. While it is heating up, pour some wheat flour onto a flat dish. Send the cutlets to fry in a frying pan, first rolling them in flour breading.
Cook minced pork cutlets over medium heat. First fry one side for 5-7 minutes until the characteristic golden crust, then another one. When the cutlets are browned, cover the frying pan with them, reduce the heat slightly and cook for another 12-15 minutes. It is very easy to check the readiness of the dish, just pierce the product with a fork or knife, if a clear white liquid flows out, or there is no liquid at all, then everything is ready, but if the liquid is pinkish, then you need to continue cooking.
Step 8: Serve the minced pork cutlets.
Place pork cutlets on portioned plates, complementing them with a side dish, the options of which can be a whole lot, for example, boiled rice, vegetables or mashed potatoes. It is also good to offer some kind of sauce, for example, tomato, for this meat dish. That's it, enjoy these tender, homemade pork cutlets.
Bon appetit!
If you are preparing cutlets for very young children, then try to make very small meat balls especially for them, so as not to frighten the young eater with a large, excessive portion for him.
Instead of wheat flour, you can use breadcrumbs for breading. You can make them at home by simply grinding stale bread in a blender or buying it at the store.
Use only high-quality and fresh ingredients, remember that not only the taste of the finished dish, but also your health depends on their quality.
Be sure to cook meat products. It doesn’t matter whether you steam or fry these cutlets, you must not allow them to remain even a little raw inside.
Let's turn again to a simple homemade dish that our grandmothers and mothers prepared, which we also prepare. Today there will be pork cutlets, the most delicious recipe in my opinion. Pork is the meat that produces juicy and soft cutlets on their own, so don’t overcomplicate them.
How to prepare minced pork for cutlets
Let's start with what cut - part of the carcass is best to take for making minced meat. It is believed that this is the neck, shoulder blade, loin.
To prepare the minced meat we will need:
pork pulp – 500g;
onions – 2 pcs;
Don't have a meat grinder or want more? Try to do
Pork cutlets with bread and breading
The first recipe will be in the classic version, with bread. Very often there is advice to take stale bread. In my opinion, it is absolutely meaningless in this situation. Look, when we cook, yes, stale bread is better for breading, but here we will soak it, so it makes no difference whether it is fresh or not. The second advice that makes no sense is to soak in milk. I don’t know anyone who can tell in finished cutlets whether the bread was soaked in water or milk. So my advice: don't waste milk, take water. As for the amount of bread, so that you don’t have to calculate the weight of your minced meat later, the principle is this: bread is 1/3 of the weight of the meat.
Ingredients:
- minced meat – 500g;
- white bread – 160g;
- water – 100ml;
- refined sunflower oil – 3 tbsp;
- breadcrumbs - 0.5 cups.
Cooking process:
This was the first most common and traditional recipe for delicious pork cutlets. Now the second one.
Pork cutlets without bread
And again, we will not invent a bicycle to prepare a delicious dinner for our loved ones. The difference between the second recipe and the first is not at all big. There will be no bread in them. Well, so that they also turn out juicy and tender, we will rub raw potatoes in them. This is usually how I cook at home. By the way, if you notice there are no eggs anywhere. They are simply not needed and make the minced meat tough.
Ingredients:
- minced pork – 500g;
- potatoes – 160g;
- salt and ground black pepper - to taste;
- sunflower oil – 3 tbsp.
How to cook pork cutlets:
So, in principle, we fried pork cutlets, even in two versions. If you have time and desire, you can prepare something between gravy and sauce for them.
Gravy for cutlets
The gravy can be served separately in a gravy boat or poured directly over the dish.
Ingredients:
- carrots – 1 piece;
- onion – 1 piece;
- tomato paste – 1 tsp;
- vegetable oil – 2 tbsp;
- spices (optional);
- salt - to taste;
- water – 1 glass;
- starch – 1 tsp.
How to prepare the gravy:
Cutlets go well with almost any side dish - cereals, potatoes, pasta, stewed vegetables.
Few chefs, even those with decent experience, know the history of the origin and evolution of cutlets. This ordinary and irreplaceable dish is of French origin, and its name translates as rib.
Initially it was a piece of meat on a bone. Over time, the flesh began to be cut and chopped into pieces - this is how chopped cutlets appeared, and then they began to make minced meat with the addition of onions and bread soaked in milk.
Currently, schnitzels, beefsteaks, zrazy and other varieties of this dish are prepared in every home kitchen, and are also included in the menu of any catering facility.
Features of the dish
The cutlets are distinguished not only by their good taste, but also by their high energy value.
Pork contains more easily digestible amino acids than any other meat, with the possible exception of lamb, the benefits of which are offset by the presence of refractory fat and the lack of B vitamins.
This dish is not a dietary dish, but, contrary to popular belief, it is almost impossible to gain weight from it. Due to the presence of such components as onions, garlic, raw potatoes, it can be considered one of the most balanced in terms of the amount of nutrients.
The quality of the dish equally depends on the selected products and the cooking technology.
A simple recipe for minced pork cutlets
| Ingredients | Quantity |
|---|---|
| Pork tenderloin - | 800 g |
| Small potatoes - | 1 PC. |
| Garlic - | 1 clove |
| Egg - | 1 PC. |
| Loaf - | 1 piece |
| Milk - | 0.5 cups |
| Flour - | 3 tbsp. l. |
| Sunflower oil (vegetable) - | 5 tbsp. l. |
| Onion - | 1 PC. |
| Salt, black pepper - | to your liking |
| Purified water - | 1.5 cups |
| Cooking time: 75 minutes | Calorie content per 100 grams: 130 Kcal |
It’s not at all difficult to quickly prepare delicious minced pork cutlets for lunch.
Wash and dry the meat, cut it into small pieces along the grain with a sharp knife. We clean the vegetables and cut them into several parts. Soak the bread in warmed milk. We twist the prepared products through a meat grinder twice.
Place the prepared minced meat in a deep glass bowl, add the egg and soaked loaf, pour out the remaining milk, season with spices and knead well.
We transfer the finished minced meat into a tight food bag, fasten it and begin to beat it with force on a flat surface. A few blows will be enough to release excess air, and the cutlets will be juicy and soft.
Dump the minced meat back into the bowl. Place the saucepan on the burner and pour in the oil. Using hands dipped in vegetable oil, form oblong-shaped cutlets, roll in flour and place in a frying pan.
After frying on one side, turn it over to the other and press the semi-finished product closer to the surface with a wooden spatula.
Place the cutlets in an enamel pan, add water and leave to simmer over low heat for 30 minutes.
Chopped cutlets with cheese
The secret to delicious chopped cutlets is that during cooking you need to use both chopped meat and minced meat.
Components:
- Pork pulp – 550 g;
- Minced pork – 450 g;
- Onion – 2 pcs.;
- Garlic – 2 cloves;
- Sunflower oil – 100 ml;
- Cheese – 150 g;
- Fresh greens - a bunch;
- Butter – 50 g;
- Salt, spices - to your taste.
We wash and dip the meat with a napkin. We cut off the film and shred it into small strips lengthwise, then cut them into cubes, and use a large sharp knife to chop the meat into a more homogeneous mass.
Place it in a bowl with high sides, add the previously prepared minced meat with onions and garlic. Sprinkle with salt and seasonings. Mix everything thoroughly, lifting it well from the bottom.
Grate the cheese, combine with butter and chopped fresh herbs. We take a handful of meat in the palm of our hand, make a depression in the middle, put the filling with a spoon, connect the edges, and, having rolled the cutlet several times in our palms to give it an oval shape, place it in a heated frying pan with vegetable oil to fry.
Cutlets made from several types of minced meat
By combining several types of minced meat at the same time, you will get incredibly tasty juicy soft cutlets. And if you steam them, the benefits of this dish will increase several times.
Components:
- Young veal – 300 g;
- Pork neck – 400 g;
- Onion – 1 head;
- Garlic – 1 clove;
- White bread – 2 pieces;
- Homemade milk – 1 glass;
- Salt, red pepper (ground) - to your taste;
- Low-fat mayonnaise – 1 tbsp. l.
To prepare cutlets for your loved ones, do not use store-bought minced meat. It’s better to make it yourself to be sure that its composition corresponds to what is required.
After washing and drying both pieces of meat, cut it into medium cubes. Place in a deep plate. Place the bread in a bowl and cover with milk at room temperature. Peel the onion and garlic.
Cut in half and add to the meat. Install the electric meat grinder, put on a suitable attachment, activate the device and pass the chopped products through it. Add bread with milk, homemade mayonnaise, salt and pepper to the prepared minced meat.
Mix everything well. Pour water into the steamer and remove the trays. With wet hands, form cutlets and place tightly on the grill.
Having installed the semi-finished products in two tiers, turn on the unit for 40 minutes.
Minced chicken and pork cutlets
Chicken and pork go well together in one dish. You get not only variety in your daily menu, but also a more complete set of amino acids and other nutrients.
Components:
- Pork tenderloin – 350 g;
- Chicken breast – 300 g;
- Onion – 1 head;
- Garlic – 1 clove;
- Semolina – 3 tbsp. l.;
- Lard – 100 g;
- Salt - to your taste;
- Sunflower oil – 70 ml;
- Egg – 2 pcs.;
- Purified water – 6 tbsp. l.;
- Breading – 1 sachet;
- Baking soda - a pinch.
After cutting the washed meat into pieces with a sharp knife, place it in a large container. We clean the vegetables and cut them into 4 parts.
Cut the unfrozen lard into cubes. It is necessary to make the minced meat juicier, since chicken meat itself is a bit dry. We pass all the products through the meat grinder twice, starting with the meat and ending with the onions.
Add semolina, eggs, salt and a pinch of soda to the minced meat. Stir and, if the mass is too steep, add cold water.
We make cutlets, transferring them from the left hand to the right. Dip in breadcrumbs and place to fry on a hot frying pan.
Juicy cutlets baked in the oven
Baked minced pork cutlets are an excellent dish for a festive feast.
Components:
- Lean pork – 650 g;
- Mustard – 2 tbsp. l.;
- Onion – 1 pc.;
- Small potatoes - 2 pcs.;
- Milk – 1 glass;
- Loaf – 2 pieces;
- Garlic – 1 clove;
- Fresh herbs – 1 bunch;
- Sour cream – 1 glass;
- Carrots – 1 pc.;
- Tomato seasoning – 200 ml;
- Salt - to your taste;
- Khmeli-suneli mixture – 1 sachet.
We cut the meat into pieces. We clean the vegetables and cut them into pieces, the size of which will allow them to be conveniently placed in the funnel of the meat grinder (all except carrots - we chop them into strips).
Soak the loaf in milk. Chop the washed greens. Having prepared the minced meat, add the missing products to it: bread with milk, salt and spices.
Mix and, having made semicircular balls, place in a glass fireproof roasting pan, sprinkle with carrots on top. In a separate container, combine mustard, sour cream and tomato seasoning.
Pour sauce over semi-finished cutlets. Place in the oven to bake for 50 minutes.
Festive pork cutlets
A children's party is planned, but you don't know how to feed your kids a satisfying and healthy meal? Cutlets with cottage cheese and quail eggs are exactly what you need.
Components:
- Pig pulp – 800 g;
- Low-fat cottage cheese – 300 g;
- White onion – 2 pcs.;
- Garlic – 1 clove;
- Sunflower oil – 50 ml;
- Salt - to your taste;
- Quail eggs – 10 pieces;
- Cheese – 100 g.
Cut fresh meat into medium slices. Peel the onion and garlic. Let's boil the quail eggs. We pass meat and vegetables through an electric meat grinder. We rub the cottage cheese through a sieve to make it softer.
In a large plastic bowl, combine all the ingredients and mix the resulting minced meat. For a children's celebration, it is better to use special molds in the form of baskets or animals, so the look will be more attractive to children.
Lubricate the mold with vegetable oil using a special silicone brush. Fill the bottom of the mold with minced meat, put half an egg in the middle and cover it with minced meat.
Sprinkle with grated hard cheese and bake for about 40 - 45 minutes, preheating the oven to 200 °C.
- While frying the cutlets, cover the frying pan with a colander, as hot oil can shoot far and you will get a severe burn. Do not use a tight-fitting lid, otherwise there will be no crispy crust;
- For minced meat, it is better to use fresh chilled meat; frozen or weathered meat will turn out to be tough and dry;
- For minced meat, it is not necessary to use only a fresh loaf; a stale piece of bread will also do. It will be soaked in milk and soften, but the taste will be no worse;
- You can add a pinch of baking soda: it will not be felt, but will add additional fluffiness;
- Any porridge, puree or pasta is suitable for a side dish;
- If you are preparing this dish exclusively for children, it is better to bake or steam it. Use white salad onions for minced meat; they are not as bitter as onions, but no less healthy.
Add semolina, sour cream, mayonnaise, cream - don’t be afraid to experiment. Perhaps a new culinary masterpiece will be invented in your kitchen.
Greens will also not be out of place in the meat mixture. The dish will have additional taste and piquant aroma.