We all remember the unusually delicious cutlets from the school cafeteria, which we were fed with as children. From some such memories of them salivation is already flowing, and I want to repeat this dish at home in order to please my family with it.
What is the secret of such cutlets, how do we remember them so much: taste, aroma, appearance?
There is an opinion that the minced meat for these meat products contained only a third of the meat, and the rest was white bread soaked in milk or water. Nevertheless, the cutlets turned out to be stunningly tasty.
By the way, this opinion is not too true, just the minced meat itself was so fatty that when a hot, freshly cooked cutlet was bitten, aromatic juice “seasoned” with onion flavor flowed out of it. It would seem inexplicable - there is taste on the lips, but it is impossible to convey it in words!
But you still need to try to create cutlets like from a Soviet canteen with your own hands in your kitchen. What if the same taste and aroma will return ?!
So, you will need the following ingredients:
- pork underwire - 1 kg;
- onions - 2 pcs. (small);
- garlic - 2 cloves;
- salt - 3 pinches;
- ground black pepper - 2 pinches;
- chicken egg - 1 pc.
It's no secret that cutlets are prepared from minced meat, minced in a meat grinder. Here the choice is entirely yours. You can use a fine mesh grate in the appliance for almost homogeneous minced meat, or with large mesh for small pieces of meat mass.
Choose pork underwire that is not too greasy, but with a heavy greasy layer. About two thirds of it should be meat, one third - lard, so that the cutlets turn out to be quite fat.
1) Rinse a piece of pork in water, cut off the veins and films. Cut it into small cubes so they can go into the grinder tube. Peel the onion and garlic, rinse. Cut the onion into medium cubes.
2) Grind meat and vegetables in a meat grinder. Optionally, you can add slices of white loaf soaked in milk to the minced meat, passing them through a meat grinder. Many in this way increase the meat mass in order to get more cutlets. Others believe that this will make the dish more satisfying. But it's not for us to judge, we just want to feel the taste that school memories bring to us! Although next time it will be interesting to create minced meat with bread - what does it taste like?!
3) Season the meat with salt and pepper. The minced meat contains only classic spices, but nothing prevents you from adding "gags": ground thyme, oregano, rosemary and other spices. But only after frying the classic minced meat patties. After tasting them, it will become clear what exactly is missing, or vice versa - you will not add anything, since the dish will turn out to be perfect!
4) Then beat a chicken egg into the mass - without it, the cutlets will not keep their shape when frying, but will fall apart, and you will end up with minced meat fried in a pan. It is permissible to replace a chicken egg with three quail or one duck, goose. In general, evaluate the amount of minced meat so that when you add an egg it does not become liquid - you will not be able to mold from such a cutlet! Mix the minced meat thoroughly. Imagine him in the form of your enemy or foe and knead, knead, knead...
5) Then chill the prepared meat mass in the refrigerator for about 20 minutes and mold the cutlets, wetting your hands in water so that the minced meat does not stick to them. Pinch off small pieces from it, roll them into balls in your hands and flatten them slightly.
Your minced meat for creating canteen-like cutlets is completely ready! You can turn it into delicious cutlets at any time, and how exactly to do this - read in recipes on our website.
Author: Alena Prika
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