Servings: 13-14
Cooking time: 30 min.
Cuisine: Russian
Recipe Description
The recipe for minced pork cutlets that you see here, I have long wanted to describe. Cutlets are different -, pork, from mixed minced meat "assorted" and others. Each type has its own little secrets that are important to know and apply so that the cutlets turn out so soft, juicy and appetizing that they “can be eaten with your lips,” as my mother says.
This recipe for minced pork cutlets with bread is one of my most successful recipes. I got it from my mother, and she, I think, from her grandmother. Mom cooked them very tasty - soft, even tender, I still remember the taste of these cutlets. My husband, too, at first always asked me to make cutlets "like mother-in-law." I'm sure you'll like them too, and even more - your husbands and children will like it, because our man is so arranged - there is nothing better for him on the table than delicious pork.
To cook minced pork cutlets, the recipe of which I am giving today, you need to use quite a lot of bread - for a pound of meat I take half a white loaf, always stale, at least two days old. Let this moment not bother you, our cutlets will not get worse from bread. In general, professional chefs recommend adding up to 30% bread to minced meat. In this matter, I agree with the famous chef Ilya Lazerson, according to whose recipe I cooked "".
We take homemade minced pork, low-fat. It is better to cook it yourself from a pork tenderloin or neck, and I run the meat through a meat grinder twice. If you have ready-made minced meat, then, unfortunately, they often add a lot of fat to the meat. In this case, you can add a little chicken fillet to the pork meat, or even better, turkey fillet to reduce fat content.
To cook juicy minced pork cutlets, you need:
- ground pork tenderloin - 500 g;
- eggs - 2 pcs.;
- white bread - 1/2 sliced loaf;
- onion - 1 large;
- garlic - 4 cloves;
- salt - 1 teaspoon (without a slide);
- ground black pepper - 1/2 teaspoon;
- pork fat for frying (lard) - 2-3 tbsp. spoons.
Cooking step by step:
- Cut the stale loaf into slices and soak briefly in water - literally for 3-4 minutes.
- While the bread is soaking, we rub the onion on a large throat grater. You can also chop finely, but it’s better to grate - it will be smaller, we don’t need onion pieces in cutlets, right?
- We also chop the garlic - you can squeeze it through a press, but I most often rub it on a grater too - on the smallest holes.
- Minced meat (even ready-made) is passed through a meat grinder.
- Add chopped onion with garlic, squeezed bread, 2 eggs, salt and pepper to it.
- And now the main task is to knead this mixture well to a homogeneous consistency. We mix with our hands for at least 4–5 minutes, even beat a little, until it almost stops sticking to our hands, it becomes completely homogeneous.
- We turn to frying: we heat a frying pan with a non-stick coating or a well-calcined one over medium heat so that the meat does not stick to the frying pan during frying. In a bad pan, a delicious dish will not work.
- Add a tablespoon of lard.
Note
I want to note that recently we have switched to animal fats - lard in the first place, and also rabbit fat, butter cow or goat butter. For frying, this is a healthier option, because vegetable oils form carcinogens when heated, they are best left for raw consumption (for salads).
- When the fat in the pan is hot, put the formed meat cakes into it.
- We collect approximately 2 tablespoons of minced meat with wet hands and form an oval cake in the palms, scrolling the meat ball in the hands several times (patting and beating it). This removes air from the minced meat so that there are no voids in the cutlet. The cake itself should not be too flat, just a little flattened.
- Moreover, we do not roll the meat cakes either in flour or in breading - we spread them directly into the fat. I fit up to 12 pieces in a large frying pan.
- Fry until golden brown - 4-5 minutes on one side and 3-4 minutes on the other. Do not overcook, no blackness - a beautiful golden ruddy color - this is enough, they will not be raw.
- If everyone does not fit, we prepare the second batch from the remaining minced meat.
- We remove the finished cutlets on a plate - they turn out to be tall, fluffy, and they smell - just wonderful!
Cook cutlets according to my recipe. It's very tasty, it's very satisfying, it's quick and easy!
Bon appetit!
