Fragrant meat cutlets will turn out to be more satisfying if, instead of bread soaked in milk, you add semolina to them. This ingredient will help thicken the minced meat, especially if it has become thinner due to the addition of chicken eggs and chopped onions. However, it should be remembered that the swelling time of the semolina varies from 1 to 2-3 hours, so you need to add the cereal ahead of time, leaving the minced meat with it in a cold place.
To create cutlets, both minced pork purchased in a store and pork and beef are suitable, twisted in a meat grinder at home, but in any case, the addition of lard - required! Without it, the dish will taste dry and not juicy.
Ingredients:
Minced pork - 400 g
Chicken egg - 1 pc.
Bread crumbs - 80 g
Bulb onions - 1 pc.
Semolina - 50 g
Vegetable oil - 100 ml
Salt and pepper to taste
Preparation:
1. Put the minced meat in a deep container. If it was purchased frozen, then you must first defrost it for 1 hour at room temperature, and then squeeze water out of it. Peel the onions, use a small root vegetable or half a large one. Grate with fine mesh in a container for minced meat, turning on the hood or opening windows for ventilation.
2. Beat in a chicken egg, add salt and ground black pepper to taste. If desired, a chicken egg can be replaced with 3-4 quail eggs. Mix the minced meat thoroughly and beat lightly, taking it in your palms and throwing it back into the container so that the spices are evenly distributed over it.
3. Add semolina and mix thoroughly again.
4. Cover the container with cling film or a bag, place in the refrigerator for 1-3 hours. It is better not to leave it overnight, as the onion aroma will add bitterness to the meat. Stir a couple of times during the specified time.
5. Then pour the bread crumbs onto a plate. Moisten the palms in water and form small pieces of cutlets from the minced meat, laying them out on a plate, breading on each side in breadcrumbs.
6. Heat vegetable oil in a frying pan to a boil, put the workpieces in it and reduce the heat to medium, fry on one side for about 2 minutes.
7. Then reduce the heat to the minimum and turn the cutlets to the other side. Fry for another 3-4 minutes, preferably cover with a lid so that they are steamed from the inside.
Serve the hot dish along with boiled potatoes, porridge or pasta, not forgetting sauces and fresh herbs.
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