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!

Pork cutlet rightfully occupies one of the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Minced meat cutlet has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name “cutlet” comes from) they prepared this dish from meat on the bone, choosing the rib part for this.

In Russia, a cutlet made from minced meat appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat (Pozharskie cutlets from Torzhok).

In modern Russian cuisine, a pork cutlet is prepared from minced meat with white bread soaked in milk, egg and spices. The mixture is rolled in breadcrumbs and fried in oil until tender.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the holiday table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh and not thawed (and certainly not frozen), secondly, the pork should be from the upper part of the carcass (where there is less muscle), and thirdly, it should not have foreign (not characteristic of meat) odor.
• You need to cut out the veins from a piece of pork and cut off the films - everything that could interfere with the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat it with a spice mixture (optional) and cool slightly. This will make it possible to make the pork cutlets flavorful.
• A recipe with a photo of preparing minced meat can be seen in many sources. They are about the same. The first step is to spin the meat. The minced meat should not be too small. If the pork is lean, add a little lard to the pieces of meat before cooking the minced meat.
• Add eggs, soaked in milk and squeezed out white bread into the minced meat, mix with finely chopped onion and spices. Form a flat cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining the minced meat with chopped frozen butter before frying, or adding a piece of chilled butter to the middle of the cutlet.

Following the steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets “Russian style” for four large servings

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter – 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets “Russian style”

• Inspect the piece of pork, cut into pieces, and place in a bowl. If the meat is lean, cut a small (50 gram) piece of lard, add to the bowl with the pork, and mix. Place in the refrigerator for an hour and a half.
• Soak the city roll in milk. After half an hour, squeeze and crush into small pieces with your hands.
• Chop the onion finely. The smaller the size, the more flavorful the pork cutlet will be. The recipe for preparing onions can be different: onions can be sautéed in oil, cooled and poured into ready-made minced meat. It is believed that delicious pork cutlets should not contain onion pieces - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked pieces of bread. Grind through a large wire rack in a meat grinder.
• Stir in prepared onion, salt and pepper and place in refrigerator to cool.

Preparing lezon (sauce for coating cutlets)

• Separate the yolks from two eggs and place the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until smooth (as for an omelette).

The sauce is necessary for coating the minced cake before rolling it in breadcrumbs.

This process is necessary to obtain a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from the dry, thin one as a sole.

Cooking cutlets

• Take the separated whites from the refrigerator and beat until stiff foam.
• Carefully combine with chilled minced meat, stirring gently.
• Place a saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil(half a glass), its level should reach the middle of the cutlet. Add a small clove of garlic.
• Form cutlets with wet hands, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the frying pan. Usually it's four big ones.
• Dip in lezon, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip it again in the lezonne, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil and quickly add the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets and place in any dish that can be heated in the oven. This could be beautiful ceramics or glass for the oven.
• Form a second portion of cutlets; it is advisable to remove all small remnants from the first portion from the boiling oil (they spoil appearance next batch), fry the cutlets, transfer to a dish for the oven.
• Place the cutlets in a preheated oven; they should be ready within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve the pork cutlets “Russian style” warm from the oven in the container in which they were placed. Sprinkle with finely chopped parsley and mashed with salt. The side dish can be boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad.

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Pork cutlets

Pork cutlets - recipes. I don't know a person who would refuse to try delicious cutlets from pork. Their appetizing crust, tender and juicy structure appeal to both children and older people. You will learn from our article how to transform ordinary homemade cutlets into a culinary masterpiece, what spices to use when preparing them, how to achieve a crispy crust and a juicy center, and much more.

Pork cutlets - how to cook

To make pork cutlets golden brown and juicy, you need to know a few secrets of their preparation. First of all, choose the right pork meat. For cutlets, pork meat from the front of the carcass is best suited. When buying ready-made minced pork in a store, you can never be sure that it was the shoulder part that was used in its preparation. The minced meat prepared for the cutlets must be thoroughly mixed and beaten on the edge of the bowl. This trick allows the minced meat to become saturated with oxygen, which affects the final result.

Many housewives adding milk to cutlet mince is wrong. To make pork cutlets juicy and tender, add boiled water to the cutlet mince room temperature or mineral. Leave for a few minutes so that the minced meat absorbs it, and then continue the kneading procedure.

Pork cutlets - the main products for cooking

Many housewives add eggs to the minced meat. However, you should know that egg white makes the cutlets tougher. Culinary experts also do not recommend adding bread to minced meatballs. It is better to replace it with grated potatoes. But what a cutlet cannot do without is onions. The more onions in your minced meat, the juicier your pork cutlets will be. Shape them with wet hands and try to give them the same size. You can use breadcrumbs or flour as a coating. Another type of breading is whipped egg whites. These cutlets turn out to be especially tasty and juicy. And lastly - what larger size pork cutlets, the juicier it turns out!

Pork cutlets - recipe

We offer to cook classic recipe pork cutlets. You can also see a photo recipe for pork cutlets on our website

Required ingredients for cutlets:

• Pork – 0.5 kg.
• Potatoes – 1 pc.
• Glass of water
• Onion – 100 g
• Garlic cloves – 3-4 pcs.
• Breadcrumbs
• Sunflower oil
• Butter - cold
• Salt and pepper to taste

How to prepare the recipe - wash the prepared meat, dry it with a towel and cut it into cubes. Let's pass the pork through a meat grinder twice and beat it on the edge of a bowl or work table. Peel the onion and cut into small cubes. Add the onion to the minced meat and add just enough warm water to absorb the minced meat. We pass the peeled cloves through a press and send them to the minced meat. You can add egg yolk, but this is not at all necessary. Season the minced meat with salt and ground pepper and mix thoroughly. Beat the minced meat again and let it stand for 15-20 minutes in a cool place so that all the components are well soaked.

Form the cutlets with wet hands. Cut the cold butter into small cubes and insert one cube into the middle of each cutlet. Once again, carefully form the correct shape and roll each one in breadcrumbs.

Heat the sunflower oil in a frying pan and fry the pork cutlets over medium heat on each side. At the end of the process, add heat to form a beautiful golden brown crust. Be sure to place the hot cutlets on paper towel so that it can absorb excess fat. Serve “hot and hot”. Bon appetit!

Steamed pork cutlets - recipe

Very healthy and lower calorie recipe for steamed pork cutlets. Steamed recipes always have lower calorie content than, for example, when frying in vegetable oil.

• Pork – 0.5 kg
• Onion and parsley
• Onion - small head
• Garlic – 2-3 cloves
• Potatoes – 1 pc.
• Salt and pepper - to taste

Cut the washed and dried meat into cubes. Peel the onion and garlic and, together with the meat and peeled potatoes, pass it through a meat grinder twice. Salt and pepper the minced meat to taste, add fresh parsley and onion and mix thoroughly. With wet hands we form beautiful cutlets and place them in a steamer. Steam for 35 minutes. These cutlets go perfectly with vegetable salads.

Chopped pork cutlets - recipe

Chopped pork cutlets. This recipe is distinguished by its naturalness. It is not prepared from minced pork, the meat is cut into small pieces.

• Pork tenderloin – 0.5 kg
• Onion – 1 pc.
• Bunch of fresh dill
• Starch – 2 tbsp.
• Mayonnaise – 5 tbsp.
• Chicken yolk – 1 pc.
• Flour for breading

Preparing the recipe. Wash a nice piece of pork tenderloin and dry it with a kitchen towel. Cut into small cubes. Peel the onion and chop. Let's chop fresh herbs and send everything together to the meat. Mix carefully and let stand for 5-7 minutes. After this, add chicken yolk, mayonnaise to the minced meat and carefully introduce potato starch. Mix again, gently beat and with wet hands form beautiful cutlets. Pour sifted flour onto a plate and bread each cutlet.

Heat vegetable oil in a frying pan and fry the cutlets on both sides over medium heat. Place the cutlets on a paper towel.

These pork cutlets are perfect for any side dish. Top them with a sprig of fresh herbs and... woo-a-la.

Pork cutlets in a slow cooker - recipe

For lovers of slow cooker recipes. Cutlets cooked in a slow cooker are distinguished by their benefits for humans.

• Pork – 700 gr.
• Onion – 2 pcs.
• Potatoes – 1 large
• Yolk – 1 pc.
• Garlic – 3 teeth.
• Spices, salt and pepper - to taste
• Vegetable oil

Many modern housewives have purchased such a miracle appliance as a multicooker for their kitchen. This is a very convenient thing especially for business women. And everyone’s favorite pork cutlets can be cooked in a slow cooker either steamed or with a golden brown crust.

So, cut the meat into cubes. Peel the potatoes, onions and garlic cloves. We pass everything together twice through a meat grinder, season with your favorite spices, salt and pepper. You can also add yolk, but it is not necessary. Knead the minced meat thoroughly so that it does not stick to your hands. Then we beat it several times on the table and form it with wet hands beautiful shape cutlets

Open the lid of the multicooker and pour a little vegetable oil into the bottom of the bowl. Place the first portion of cutlets, close the lid and set the “baking” mode. After 10 minutes, turn the cutlets over and continue cooking for another 10 minutes. Pork cutlets in a slow cooker turn out especially juicy, tasty and with a beautiful golden brown crust. I understand that the cooking process is a little longer, but at the same time, you can calmly do other things, and the cutlets are fried on their own. The multicooker signal itself will indicate that the cutlets need to be turned over.

It is worth noting that each multicooker has a different power mode and bowl volume; accordingly, the duration of the process of preparing pork cutlets can change either in one direction or the other. Therefore, study carefully specifications your multicooker, and only after that start preparing any dish or baked goods.

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Juicy pork cutlets with potatoes

It’s better to forget about minced meat from the store forever. All the beneficial juices disappeared from it even during grinding. Homemade minced pork with potatoes – great way prepare juicy pork cutlets. For reasons of economy, you can use second-grade pork; it will turn out even tastier, since this meat has a richer taste. In order to preserve meat juices, bread crumb is placed in the cutlets, but not everyone likes this, so an alternative option is with raw potatoes I think many will like it. If you roll the cutlets in cornstarch instead of flour, you get a gluten-free dish.

Cooking time: 50 minutes

Ingredients for making juicy pork cutlets with potatoes:

150 g raw potatoes;

2-3 leaves of Chinese cabbage;

wheat flour for breading;

vegetable oil for frying;

Method for preparing juicy pork cutlets with potatoes

We cut the meat: cut it into large cubes, carefully cut off connective tissue and unnecessary fat, remove cartilage and tendons. To make the cutlets juicy, you need fat: cut the lard into small cubes and add to the meat. Usually take about 1/4 of the fat from the amount of pork.

Chop the onion coarsely. Many people believe that raw onions, which have a pungent taste and smell, spoil the taste of minced meat, so they are sautéed first. In my opinion, it tastes better with raw onions.

We send finely chopped meat, lard and onion into a food processor, grind until smooth.

You can also use a meat grinder with a medium attachment for cooking; you need to pass the meat through it twice.

Peel the raw potatoes, grate them on a coarse grater and add them to the ground meat.

At this stage, add seasonings: add table salt and curry powder. According to your taste, you can add some other spices - ground paprika, black pepper, crushed cumin.

One of the tricks for making the cutlets juicier is to add cold water or milk to the minced meat; the liquid will evaporate during frying, and the meat juice will remain in place.

Pour cold, or better yet, ice-cold milk into a bowl.

Wet our hands in cold water, divide the minced meat into equal piles, make cutlets. There is no need to make dense “snowballs”; the cutlets should be airy and of the correct oval shape.

Any housewife knows how to cook delicious, aromatic, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat: beef and pork. If you add a new product to the minced meat, you can get a variety of tastes. They go perfectly with absolutely any type of side dish.

Previously, a cutlet was called a piece of meat with a bone; in Russia, products made from minced meat began to be called a cutlet only at the end of the 19th century. Cutlets are made from various minced meats mixed with a variety of ingredients.

The molded raw cutlets are fried over high heat without covering the pan. Fry until cooked on both sides. When the cutlets are completely fried, cover the frying pan with a lid and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will guarantee readiness and this way you can preserve the juiciness for some time.

Delicious classic minced meat cutlets, step-by-step recipes

In our article we will look at how to prepare cutlets from various minced meat, they will undoubtedly be delicious and will delight your household.

Menu:

People love homemade, juicy and flavorful cutlets. Experienced housewives prepare the minced meat for the cutlets themselves, each using their own subtleties and tricks. The classic method of preparing cutlets is often used at home, as well as in public catering establishments.

Small tricks for delicious cutlets:

1. You can add a little cold water to the minced meat, this will make the cutlets juicy.
2. Butter will make the cutlets airy.
3. Adding various spices to the minced meat for cutlets will add a spicy aroma.
4.To get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt pepper.

Preparation:

1. For minced meat, take slightly frozen meat. This will make it easier to grind it through the meat grinder. Add a little water to the rolled meat to make the cutlets juicier.

2. We also grind the onion in a meat grinder, or chop it in a blender. Soak the bread or loaf in milk and add to the minced meat, break the eggs into it, add salt and pepper. Mix everything. We prepared the minced meat.

3. Lightly moisten your hands in water so that the minced meat does not stick to them. And to make the minced meat sticky, we “beat” it on the table or, when shaping, we throw the cutlet from hand to hand. We beat it so that the cutlets do not fall apart when frying.

4. Roll the formed cutlets in breadcrumbs or flour and fry in vegetable oil until cooked.

Serve the finished cutlets with a side dish for lunch or dinner.

Bon appetit!

2. Gravy for cutlets

Most people prefer juicy, tender, aromatic and tasty cutlets from various meats. And if you add gravy to them, it will only make them tastier. If you decide to cook cutlets for your next lunch, don’t forget about the sauce for them. You will learn what kind of gravy you can prepare for cutlets from our recipe.

Ingredients:

• tomato paste or sauce – 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrots 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Preparation:

1. Peel the onion and chop finely. Wash the carrots, peel them, grate them on a coarse grater.

2. Pour oil into a frying pan and heat it on fire. Place the onion in a heated frying pan, fry it until golden brown, then add the carrots.

3. Peel the garlic and cut it into small slices. Add it to the fried vegetables, add salt and stir.

4. Add tomato paste to vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, add water until the desired thickness is formed.

5. Simmer for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

• 500 g minced beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for dredging;
• 140 ml milk.

Preparation:

1. Divide the bread into pieces and soak in milk for 10 minutes. Then knead the bread until smooth.

2. Peel the onion and grate it on a medium grater.

3. Place the ground beef in a bowl, add grated onion, soaked bread, salt and break the egg. Mix everything thoroughly with your hands.

4. Form the minced meat into cutlets.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. Place all the cutlets in a frying pan, add 3-4 tablespoons of broth or water, cover with a lid and let steam for 3-5 minutes.

Serve the cutlets with your favorite side dish, garnished with chopped herbs.

Bon appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes make you gain weight is completely wrong. Naturally, pork cutlets are not dietary dish, but with small consumption they do not harm the figure. This means delicious minced pork cutlets are an excellent solution for a tasty and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• white bread large piece
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground crackers

Preparation:

1. Cut the bread into pieces; the crusts can be removed. Fill the crumb with lukewarm milk. Leave for 10-15 minutes so that the bread is saturated with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, and beaten egg to the minced meat. Add salt and spices. Mix everything thoroughly and beat the minced meat.

4. Make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Place a few pieces at a time in hot oil. Fry over medium heat on one side. Once the crust appears, turn the cutlets over to the other side. Fry until cooked and then let it steam for 3-5 minutes, at closed lid, adding a little liquid 3-4 tbsp..

6. The cutlets are ready. Help yourself to the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet – 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tbsp.
• Salt - to taste
• Pepper, h.m. - taste
• Vegetable oil - 3-4 tbsp.

Preparation:

1. Place minced chicken, bread, cheese in a deep bowl, add egg, cream, salt and pepper, and onion.

2. Stir the minced meat for the cutlets until smooth, let it sit for 10 minutes.

3. With wet hands, form cutlets and roll in breading.

4. Fry the cutlets in a heated frying pan on both sides until cooked.

5. Place the finished cutlets on a paper towel to drain excess oil.

6. Serve the finished cutlets with your favorite sauce and side dish.

Bon appetit!

6. Ground turkey cutlets

Poultry cutlets are especially tender and airy. When prepared correctly, they are also suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Preparation:

1. Wash the fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion and pass the garlic through a press.

3. All these ingredients, along with the rest that are indicated in the recipe, are transferred to the prepared turkey. After mixing, place the mixture in the refrigerator to infuse.

4. Place the meat cakes formed with wet hands on a greased baking sheet.

Juicy turkey cutlets are baked in the oven for about 45 minutes at 200 degrees.

Bon appetit!

7. Video - Cutlets with gravy

Minced meat for juicy cutlets must contain at least a small amount of fat. If the meat is lean, add a piece of lard.

When crushed in a meat grinder, potatoes and onions yield a lot of juice. It is recommended to drain some of it so that the semi-finished product does not turn out to be excessively liquid.

The finished lump of chopped meat is beaten for several minutes. It is lightly tossed onto a cutting board to soften the meat fibers.

Neither vegetables nor spices are added to minced meat that is frozen for future use. This is done immediately before cooking so as not to lose valuable essential oils, providing a unique aroma of food.

Ingredients

• 500 g pork neck
• 1 onion
• 2-3 cloves of garlic
• 1 potato
• 1 tsp. salt
• 0.5 tsp. ground black pepper

How to make minced pork cutlets

1. For cutlets, you must definitely purchase meat with greasy layers or pulp and a piece of lard. Minced meat for cutlets must contain fat, otherwise the cutlets themselves will turn out dry and hard in taste. Pork neck is ideal for minced meat - it is also purchased for making kebabs. Rinse a piece of neck in water and cut into small pieces so that they fit freely into the meat grinder pipe.

2. Peel the potatoes and onions, rinse them in water and cut into medium cubes. Also peel the garlic cloves and rinse.

3. Pass the chopped meat through a meat grinder into a deep container. It is desirable that the mesh on the equipment be fine. If the mesh has large cells, then pass the meat through twice.

4. Then chop the chopped onions, potatoes and garlic cloves. Mix the entire contents of the container thoroughly and lightly beat it, lifting it and throwing it back into the bowl.

Minced pork cutlets are justifiably considered the most juicy and nutritious. The meat itself is very soft and at the same time tastes well with a variety of available products. If there are no vegetarians in your family, then minced pork cutlets will definitely not last longer than one day in the refrigerator! They can be eaten with a side dish of cereals, rice, potatoes in all preparations, with stewed or fresh vegetables. For some, it is enough to add a few pieces of bread to the pork cutlets so as not to interrupt the taste of their favorite delicacy.

Caring housewives prepare minced pork cutlets themselves from start to finish. This means that the process begins with mincing the meat in a meat grinder or cutting it into very small pieces. At the same time, you can also add beef, chicken, turkey, etc. to the minced pork. This will only make the cutlets tastier!

When the minced meat is ready, various ingredients are added to it, which highlight the taste of the pork and add additional juiciness. This can be onions, potatoes and carrots, butter, herbs, sour cream or mayonnaise, mustard, hard cheese, etc.

If you make cutlets exclusively from minced pork, they will turn out tasty, but not filling enough. That is why meat ingredients are diluted with bread, breadcrumbs and various cereals. To make it easier to make cutlets from minced meat, add a little flour, starch and a couple of eggs.

Minced pork cutlets can be fried in a frying pan or baked in the oven. In this case, an additional sauce based on cream, sour cream or tomato paste. All of these options are perfect for a family dinner.

Very simple cutlets from minced pork, which will be amazingly juicy and tender. Bread, raw potatoes and mayonnaise allow you to achieve the desired consistency of the dish even without adding eggs. The specified quantity of products is enough for about 15 medium-sized cutlets, that is, just for one baking sheet. If the potatoes give a lot of juice, then it is better to squeeze them out before adding them to the minced meat - excess liquid cutlets are absolutely useless.

Ingredients:

• 500 g minced pork;
• 2 slices of white bread;
• 2 onions;
• 100 ml milk;
• 2 tbsp. l. mayonnaise;
• 2 potatoes;
• 2 tbsp. l. butter;
• 2 cloves of garlic;
• Breadcrumbs;
• Salt pepper.

Cooking method:

1. Pass the garlic through a press, grate the potatoes on a fine-tooth grater, cut the onions into small cubes.
2. Add vegetables to the minced pork, salt and pepper to taste, stir.
3. Break the bread into small pieces and pour milk over it for 10 minutes.
4. Mash the soggy bread with a fork and transfer it to a bowl with minced meat, add mayonnaise there and mix again.
5. Knead the minced meat well with a tablespoon, moisten your hands in cold water and form cutlets from the minced pork.
6. Grease the baking tray vegetable oil, roll the cutlets in breadcrumbs and place on a baking sheet in one layer.
7. Bake minced pork cutlets in the oven for 20 minutes at 200 degrees.
8. Place a small piece of butter on each cutlet, return the pan to the oven and cook the dish for another 10 minutes.

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This recipe is ideal for novice cooks - it’s almost impossible to ruin the cutlets! It is not recommended to add any additional seasonings to the minced meat, because they combine differently with pork and chicken. Suneli hops, garlic and ground pepper are enough for an appetizing aroma. In addition, mustard will add piquancy. If the consistency of the minced meat is already quite dense, then you don’t need to add breadcrumbs.

Ingredients:

• 400 g minced chicken;
• 400 g minced pork;
• 1 tsp. mustard;
• 1 tsp. khmeli-suneli;
• 3 tbsp. l. breadcrumbs;
• 3 onions;
• 4 cloves of garlic;
• 3 tbsp. l. sour cream;
• 1 bunch of greens;
• Flour;
• Salt pepper.

Cooking method:

1. Pass the chicken and pork meat through a meat grinder twice, and also chop the onion and garlic.
2. Add sour cream and mustard to the resulting minced meat, add suneli hops, black pepper and salt.
3. Finely chop the greens and also mix with the minced meat, add crackers to the rest of the ingredients.
4. Knead the minced meat well and set it aside for 15 minutes.
5. Wet your hands with water, form medium-sized cutlets, and heat vegetable oil in a frying pan.
6. Roll each cutlet in flour and fry in a frying pan on both sides until cooked.

Now you know how to cook minced pork cutlets according to a recipe with a photo. Bon appetit!

Minced pork cutlets are soft and juicy meat balls that are sure to find their admirers among household members. Preparing the dish does not require any special effort, so every housewife can easily cope with all the recipes. For beginner cooks, there are a couple of tips on how to prepare minced pork cutlets at home:

• To make minced pork cutlets even more tender, add a little butter to the almost finished cutlets and simmer everything under the lid or bake in the oven;
• Pork cutlets are very easy to shape if you first wet your hands in cold water. This way the minced meat will not stick and it will be much easier to work with;
• Pork goes well with any other types of meat, so you can safely experiment by replacing some of the minced meat with beef, chicken or turkey. However, the cooking method will remain the same;
• Minced pork cutlets fried in a frying pan can be steamed a little under the lid after cooking. To do this, pour a little water into the bottom of the frying pan, place all the cutlets in it and keep on low heat for 5 minutes;
• Garlic should be added to the cutlets very carefully. In small quantities it emphasizes the taste and aroma of pork, but in large quantities, on the contrary, it overpowers it.