If you love real meat cutlets, and not those bogus cutlets that only look like cutlets, and in fact they are not at all, then this recipe is for you.
I found this wonderful cutlet recipe in one small cookbook, appreciated it, modified it a little, and I want to share it with you.
Ingredients:
- 450 gr. meat
- 50 gr. pork fat
- 50 gr. lard
- salt, pepper, garlic to taste
On prescription: the meat must be passed through a meat grinder twice, add chopped bacon and garlic to it, salt, pepper and mix everything well.
Everything is fine, but what to do if there is no meat grinder or there is simply no desire to tinker with it. And I really want cutlets. So I got used to it and buy ready-made minced meat (or I cook minced meat in advance and freeze it).
And instead of a meat grinder, I take a bag of minced meat, wrap it in several more food bags, put it on the board, cover it with a kitchen towel and beat it with a hammer or rolling pin. So the minced meat becomes soft and you do not need to work with a meat grinder.
Next, I transfer the beaten mince into a deep cup, add salt, black ground pepper, garlic. Garlic can be replaced with dried garlic or not added at all. But I like the taste of garlic in cutlets, so I recommend adding garlic.
Mix everything well, so that the minced meat is saturated with air. This is not difficult to do, you just need to take a little minced meat in the palm of your hand, and then sharply tilt it back into the cup. When you feel that you have enough, cover and let sit on the table for 20-30 minutes.
If you are too lazy to mess around with minced meat, then you can safely skip this part, cutlets on chopped minced meat will turn out to be very tasty without any problems.
On prescription: andmake cutlets from minced meat, roll in breadcrumbs and fry in lard.
All this in combination with minced meat is just perfect. Therefore, for frying, take only bread crumbs and only lard. And, to remove excess fat, transfer the finished cutlets on a paper towel or on a wooden board. Paper and wood will absorb fat like a sponge, and the cutlets will turn out delicious and not greasy.
Fry the patties over low heat, covered, for 30 minutes.
Bon Appetit!