Servings: 13–14 pcs.
Cooking time: 30 min.
Cuisine: Russian

Recipe Description

I have long wanted to describe the recipe for minced pork cutlets that you see here. There are different cutlets - pork cutlets, assorted mixed minced meat, and others. Each type has its own little secrets that are important to know and apply so that the cutlets turn out so soft, juicy and appetizing that you “can eat them with your lips,” as my mother says.

This recipe for minced pork cutlets with bread is one of my most successful recipes. I got it from my mother, and she, I think, from her grandmother. Mom cooked them very tasty - soft, even tender, I still remember the taste of these cutlets. At first, my husband also always asked me to make cutlets “like my mother-in-law.” I’m sure you will like them too, and even more so, your husbands and children will like them, because that’s how our people are made – there is nothing better for him on the table than delicious pork.

To prepare minced pork cutlets, the recipe for which I present today, you need to use quite a lot of bread - for half a kilo of meat I take half a white loaf, always stale, at least two days old. Don’t let this moment confuse you; bread won’t make our cutlets any worse. In general, professional chefs recommend adding up to 30% bread to minced cutlets. On this issue I agree with the famous chef Ilya Lazerson, according to whose recipe I prepared “”.

We use homemade, low-fat minced pork. It’s better to cook it yourself from pork tenderloin or neck, and I run the meat through a meat grinder twice. If you have ready-made store-bought minced meat, then, unfortunately, they often add a lot of fat to the meat. In this case, you can add a little to the pork meat chicken fillet, and even better - turkey fillet to reduce fat content.

To prepare juicy minced pork cutlets, you need:

• ground pork tenderloin – 500 g;
• eggs – 2 pcs.;
• White bread– 1/2 sliced ​​loaf;
• onion – 1 large;
• garlic – 4 cloves;
• salt – 1 teaspoon (without a slide);
• ground black pepper – 1/2 teaspoon;
• pork fat for frying (lard) – 2–3 tbsp. spoons.

Cooking step by step:

• Cut the stale loaf into slices and soak briefly in water - literally for 3-4 minutes.
• While the bread is soaking, grate the onion on a large-neck grater. You can chop it finely, but it’s better to grate it – it will be smaller, we don’t need onion pieces in the cutlets, right?
• We also chop the garlic - you can squeeze it through a press, but most often I also grate it - on the smallest holes.
• We pass the minced meat (even ready-made) through a meat grinder.
• Add chopped onion and garlic, squeezed bread, 2 eggs, salt and pepper to it.
• Now the main task is to knead this mixture well until it has a homogeneous consistency. Mix with your hands for at least 4-5 minutes, even beat a little until it almost stops sticking to your hands and becomes completely homogeneous.
• Let's move on to frying: heat a frying pan with a non-stick coating or a well-seasoned one over medium heat so that when frying the meat does not stick to the frying pan. In a bad frying pan delicious dish will not work.
• Add a tablespoon of lard.

Note

I want to note that in Lately We switched to animal fats – lard, first of all, and also rabbit fat, cow’s or goat’s butter. For frying, this is a healthier option, because vegetable oils form carcinogens when heated and are best left for raw consumption (for salads).

• When the fat in the frying pan is hot, place the formed meat cakes in it.
• With wet hands, take approximately 2 tablespoons of minced meat and form an oval cake in your palms, rolling the meat lump in your hands several times (patting and beating it). This removes air from the minced meat so that there are no voids in the cutlet. The cake itself should not be too flat, just slightly flattened.

• Moreover, we don’t roll the meat cakes in either flour or breading – we put them directly in the fat. I can fit up to 12 pieces in a large frying pan.
• Fry until golden brown - 4-5 minutes on one side and 3-4 minutes on the other. Do not overcook, no blackness - a beautiful golden ruddy color - this is enough, they will not be raw.
• If everything doesn’t fit, prepare a second batch from the remaining minced meat.
• We remove the finished cutlets onto a plate - they turn out tall, plump, and they smell - just wonderful!

Prepare cutlets according to my recipe. It's very tasty, it's very filling, it's quick and easy!
Bon appetit!

Tasty and juicy cutlets are a dish that absolutely all housewives love. And this is not surprising, because preparing them is quite simple, and they can be combined with almost any side dish. Let's look at recipes for minced pork cutlets and find out all the secrets of this truly classic dish.

Secrets of making tender cutlets

Of course, you can buy ready-made minced meat and thereby save money. own time. But cutlets made from homemade minced meat. Here's what culinary experts advise us:

• to prepare minced meat, it is advisable to use fresh or chilled meat;
• It is better to make minced meat for cutlets mixed: if you use pork, then add a little beef or poultry;
• To make the cutlets airy, the minced meat must be kneaded as thoroughly as possible;
• if you add a little sour cream or a piece of butter to the minced meat, the cutlets will turn out very juicy;
• Before frying the cutlets, the minced meat should be placed in the refrigerator for about an hour;
• You need to fry the cutlets this way: first over high heat until a crust forms, and then gradually reduce it;
• Choose spices and seasonings for minced meat at your discretion; the classic option is pepper and salt.

Juicy minced pork cutlets: recipe

This classic recipe preparations pork cutlets. To make them airy and juicy, add bread soaked in milk and an egg to the minced meat.

Compound:

• 500 g pork;
• onion head;
• 1 chicken egg;
• 0.5 tbsp. milk;
• flour;
• 2 slices of white bread;
• fresh herbs;
• salt and spice mixture.

Preparation:

1. First of all, we wash the meat, dry it and pass it through a meat grinder. Some housewives twist the minced meat 2-3 times to get a more uniform consistency.
   
2. Heat the milk slightly and pour it over the bread, which we first separate from the crust.
3. Chop the onion and greens finely. You can pass the onion through a meat grinder. Mix the minced meat, onion, herbs and bread, after squeezing it out.
   
4. Add the egg, salt and a mixture of spices to the minced meat, knead it thoroughly with your hands, like dough.
   
5. Lightly grease your hands with vegetable oil and form cutlets. Roll each cutlet in flour.
   
6. Fry the cutlets on both sides in vegetable oil.
   
7. If desired, the cutlets can be simmered in a saucepan over low heat for about 10 minutes.

Brass cutlets made from minced chicken and pork

Let's prepare cutlets by making minced pork and chicken fillet. Only we will not fry the cutlets in the usual way in a frying pan, but bake them in the oven. Believe me, their taste is simply unsurpassed. Using the same recipe, you can prepare cutlets from minced beef and pork. In general, it all depends on your taste preferences.

Compound:

• 350 g pork;
• 350 g chicken fillet;
• 80 g butter;
• 4 slices of wheat bread;
• 2 onions;
• 1 chicken egg;
• 1 ½ tbsp. milk;
• 2-3 garlic cloves;
• breadcrumbs;
• salt and a mixture of spices (you can take cumin and pepper).

Preparation:

Steamed diet cutlets

If you adhere to a healthy and dietary diet, then the recipe for steamed minced beef and pork cutlets will come in handy. And the kitchen assistant beloved by many housewives will make the process easier for us - a multicooker.

Compound:

• 300 g each of beef and pork;
• 50 g butter;
• 2-3 slices of white bread;
• 2 garlic cloves;
• milk;
• 1 chicken egg;
• onion head;
• breadcrumbs;
• salt and pepper mixture.

Preparation:

Cutlets have always been a favorite meat dish in our family, and my mother cooked them often. She made small, fried cutlets, but when I grew up and got married, my mother-in-law taught me how to make them fluffy and juicy. This recipe has already become a favorite in my family. And today we are preparing pork cutlets, I present the most... delicious recipe step by step with photos, try it, you will definitely like it. The recipe is simple, the result is excellent. Boil rice or mashed potatoes, make a vegetable salad, and you have a wonderful lunch or dinner ready.

Ingredients:

• 0.5 kilo minced pork
• 1 potato
• 1 egg
• 1 zucchini (or without)
• A few cloves of garlic
• 1 onion
• Salt pepper
• Oil for frying

If the minced meat is already prepared, just put it in a bowl, but I prefer to buy a good piece of meat and grind it myself. So you know exactly what is in the minced meat, pure meat and without any suspicious additives, as happens in a store-bought product.

Tip: when you grate the potatoes and zucchini, leave them for 10 minutes, and then squeeze the fish out of them thoroughly, otherwise the minced meat will turn out liquid.

Now we connect all the products.

Add salt and pepper. According to my observations, you need to salt and pepper well, otherwise you will end up with bland cutlets. But this is a matter of taste. Mix everything, we get juicy minced meat for cutlets. I never add bread.

Next, you need to do this: lift the minced meat from the bowl with your palms from below, lift it and throw it forcefully into the bowl (without fanaticism, otherwise you will splatter the meat on the walls!). And so 20 times. This is done so that the minced meat acquires a denser structure. If the minced meat is store-bought and a bit runny (it happens), then don’t add the zucchini, otherwise you’ll end up with a completely runny consistency.

Now we form the cutlets. Heat the oil in a frying pan and set to fry.

Frying options

Option one: immediately fry on both sides over high heat, then cook over low heat under the lid until done. This is for small cutlets.

Option two: to make the cutlets fluffy and juicy, you need to make them large, fry them over high heat, take them into a saucepan, pour in a little water and steam under the lid over low heat. I made the cutlets not large, the heat was medium, and they were perfectly fried.

Tip: after removing 1 cutlet from the heat, break it and see if it’s ready, this way you’ll know right away whether it needs to be steamed or if it’s enough. Immediately taste for salt and pepper - you can add more salt/pepper to the minced meat for the next cutlets, if necessary.

That's it, our pork cutlets, juicy and tasty, are ready, I hope you liked my simple recipe?

Calories: Not specified
Cooking time: Not indicated

Ingredients:
- minced pork – 400 g;
- chicken egg – 1 pc.;
- onion – 1 pc.;
- starch – 1 tbsp. l.;
- salt – 1 tbsp. l.;
- ground black pepper – 1 tsp;
- flour – 100 g;
- vegetable oil– 100 ml.

How to cook with photos step by step

1. Minced pork must be placed in a deep container. A 2 liter saucepan is ideal for this procedure.




2. Add a spoonful of potato starch. Ask why it is needed here? Yes, it’s simple - it is thanks to its presence that the cutlets will acquire a more airy texture.




3. Add the required amount of table salt. It’s better to start adding it gradually and (if your soul allows it!) taste the minced meat. Salt comes in different grinds and the same volume of product can give a completely different taste.






4. Break a chicken egg into the mixture. For this amount of ingredients it is better to use a larger egg.




5.Add onion. If you want it not to be felt in the cutlets, pass it through a meat grinder. If you don’t mind small onion pieces, grate through a coarse grater.




6. Add ground black pepper to the mixture.






7. Gently mix the minced meat by hand. All components must combine well with each other so that later someone does not get, for example, a lump of salt in the cutlet.




8. Make small cutlets. The shape can be whatever the hand takes. You shouldn’t make them too small, they won’t be juicy enough. I got 14 medium sized cutlets.




9. It’s good to roll each cutlet in flour. You can also use breadcrumbs.




10. Take a large diameter frying pan and pour oil into it. Do not despair that the layer of oil is too thin; it is easily compensated by the fat that will separate from the minced pork.






11. Place the frying pan over medium heat, heat well and place the cutlets in the oil. It is better to cook with the lid closed.




12. When the cutlets are sufficiently browned on the bottom, they need to be turned over.




13. After frying the cutlets on both sides, remove them from the frying pan onto a plate so that they do not absorb excess oil and cook

Of course, if the cutlets are homemade, then we prepare the minced meat ourselves. When I prepare mixed minced meat, I cook it myself at home. But in our market you can prepare minced meat on the spot, without leaving the cash register)))

I buy a piece of pork I like and the kind seller immediately puts it through a meat grinder (a couple of seconds and a kilo of minced meat is already in the bag). If the meat is chosen for cutlets, be sure to additionally buy a piece of lard or immediately choose a piece of meat with fat. Thanks to this fat, your cutlets will turn out juicy.

But it’s better not to put the onion through a meat grinder, but to chop it very finely. I chop one onion along with garlic in a chopper (when I’m in a hurry), and I always fry the second one. oil

With fried onions, the cutlets turn out very tasty! Don't fry too much.

Now about the spices. TO minced meat I add a pure mixture of peppers and this seasoning from a mixture of peppers. There is not only pepper, but also additional herbs such as coriander, cumin, marjoram, mustard and horseradish root. The cutlets are not only tasty, but also aromatic.

The bread crumb needs to be filled with a glass of milk or water. Let it soften well and only then add it to the minced meat. Add the soaked crumb along with water or milk. Sometimes I even add extra to the minced meat cold water(a couple of spoons).

If you also finely chopped the onion for frying, then we do not put it in the chopper, but directly into the minced meat. Well, I cut it large, so I’ll use a chopper. To make the work of the chopper easier, I will add the crumb to the onion.

I only used 700 grams for the cutlets. minced meat, but I set aside some of it along with onions and garlic for minced meat. Add the crumb with onions, salt and yolks to the chopped meat. Why not a whole egg? My practice has shown that cutlets cooked with yolks turn out more tender.

But I always have protein on hand. You can cook with it for the kids or like this! Just three proteins per serving of cream. This cream can be used not only to decorate cakes. They can also be used to fill eclairs. So, we’ll talk about sweets in the next post, but now let’s continue cooking delicious cutlets.

Mix the resulting minced meat. And now the most important thing! To prevent the cutlets from falling apart in the pan when frying, they need to be beaten properly. Wet your hand in water and tear off any lumps of minced meat. At a distance of 20 cm, throw the minced meat back into the bowl. We do this energetically, but without fanaticism.

When the minced meat becomes homogeneous and elastic, let it stand in a bowl for about 10 minutes. During this time, the pieces of meat are marinated with salt, pepper and onion juice.
Next, with wet hands, form the cutlets.

And before putting it on a hot frying pan, roll it in flour.

It is also equally important which pan you place the cutlets in. I don't mean the brand))) The frying pan should warm up well and the oil should almost boil in it. At this moment (from high temperature) a crust immediately forms, which retains all the juices inside.

Fry the cutlets, without a lid, at first a little more than moderate heat, for two minutes. Then reduce the heat and continue frying for about 3 minutes.

Turn the cutlets over and you can see a beautiful golden brown crust. On the other side, fry the cutlets in the same way. First on high heat, then on low.

You can bring the cutlets to readiness under the lid, add a little water. But this is optional.

Friends, we’ll get it and bon appetit!

Tip: after frying, place the finished cutlets on a plate lined with paper towel. Excess fat will drain off and won’t cause any trouble!