Cutlets are a favorite dish of many families. They can be prepared from any minced meat - chicken, turkey, lamb, pork, beef, etc. The most popular minced meat for cutlets in our family is mixed from pork and beef. They are soft, juicy, with a minimum amount of fat.
You can serve cutlets with absolutely any side dish, just perfect - with boiled potatoes or pasta. Buckwheat and rice also go well with them. I also like it - with wheat porridge and lentils.
Prepare a fresh vegetable salad and serve with delicious homemade cutlets.
Ingredients:
Minced pork and beef - 700 g
Onions - 100 g
Chicken egg - 2 pcs.
Lunch loaf - 200 g
Salt to taste
Ch.m. pepper - taste
Vegetable oil - 4 tablespoons
Preparation:
1. Prepare foods from the list. Peel and wash the onion. Buy good quality minced meat from a trusted seller. I take pork and beef in approximately equal proportions, more often a shoulder, and ask them to twist them right away. Place the minced meat in a deep, comfortable bowl.
2. Onions should be cut into small cubes as small as possible and added to the minced meat.
3. At this time, we should already have a stale dinner roll soaked in cold water. As soon as it swells well and is absolutely soft, drain the water, squeeze the pulp from excess moisture.
4. Add a roll, salt and pepper to taste to a bowl. We will add eggs one at a time and look at the consistency of the minced meat.
5. Knead until smooth, add the second egg and mix well again. If desired, the minced meat can be beaten off so that the structure in the finished cutlets is uniform. To do this, take it in small handfuls and throw it back into the bowl, only without fanaticism, so that you do not have to wash the entire kitchen later.
6. The minced meat turned out to be absolutely uniform. We cover it with cling film and let it rest for at least 30 minutes, during which time it will ripen, plus salt and pepper will do their job. If there is no time to wait and you need to feed your family quickly, then, in principle, you can immediately start frying the cutlets, but many professional chefs still insist on ripening.
7. Soak your hands in cold water, shape into convenience foods. Heat unscented refined vegetable oil in a frying pan and fry the blanks over medium heat for 4 minutes on each side. Turn over from time to time to cook evenly. If, when pressed, absolutely pure and transparent juice flows out of them, they are ready.
8. Prepare your favorite side dish and invite your family to the table. Delicious, juicy and ruddy cutlets are ready.
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