Making delicious and aromatic minced pork and beef cutlets is a breeze if you have fresh meat available.
To make your dish juicy and appetizing, be sure to buy pork with a greasy layer, but ready-made You do not need to buy minced meat - often unscrupulous manufacturers dispose of slightly spoiled in this way meat. That is why it is best to create minced meat in your kitchen - you will know exactly what it is made of!
Be sure to add onion, salt, ground black pepper and a chicken egg to it for hitching, the rest of the ingredients as desired. Many chefs add garlic, ground paprika and red hot pepper.
Ingredients:
- 400 g of fatty pork;
- 250 g of beef;
- 1 chicken egg;
- salt and pepper;
- 1 onion;
- 80 ml of vegetable oil;
- 2 slices of bread;
- 60 g bread crumbs.
Preparation:
1. Rinse both types of meat in water, cutting off the films and veins. Cut into small pieces so that they go into the meat grinder pipe. Peel the onion, rinse and cut into quarters. Soak bread slices in water, optionally in milk, and squeeze.
2. Pass meat, onions and bread through a meat grinder with a large-hole nozzle installed in it into a deep container. You can scroll several times if the pulp is very sinewy.
3. Drive a chicken egg into the prepared minced meat (you can replace it with 3 quail eggs), add salt and ground black pepper to taste. Mix thoroughly and leave in the cold for about 30-40 minutes, so that the meat mass is saturated with the aroma of spices.
4. Moisten your hands in water and form rounded blanks from the minced meat, put on a board or plate. At this stage, they can be frozen in the freezer to have a semi-finished meat product on hand when there is absolutely no time to cook.
5. Pour the breadcrumbs onto a saucer or plate, roll each piece in them.
6. Pour vegetable oil into the pan and heat it thoroughly by placing the container on the stove and turning on medium heat. Lay out the breading blanks. If you put them in non-boiling oil, then the crackers will absorb the fat into themselves and lag behind the workpieces, and you will not get ruddy cutlets. Fry for about 2-3 minutes.
7. Turn over to the other side, reduce heat to minimum, cover the container with a lid and simmer on the stove for about 3-4 minutes. Thus, the cutlets will be steamed from the inside.
8. Serve hot, ruddy and fluffy cutlets to the table along with ketchup, sauce, sour cream and herbs.
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