Dishes made from minced meat are found in all cuisines of the planet. For most, these are not only national dishes, but also the most familiar food, known from childhood. Cutlets are prepared from any ingredients: from pure meat, from different varieties, with the addition of vegetables, cheese, etc. However, nowadays pork is increasingly preferred.

Pork cutlets cook quickly, are juicy, tasty and very nutritious. Several classic recipes, as well as cooking secrets, will be discussed in this article.

Components:

• pork – 0.5 kg;
• egg;
• bulb;
• bread crumb (wheat) – 0.2 kg;
• breading;
• oil;
• salt and spices.

Time: 30 minutes.

Value (calorie content): 263 kcal / 100 g.

Let us describe in detail the classic recipe for cutlets from minced pork. You can purchase ready-made minced meat or make it yourself. In this case, personal preparation will be considered, and in all subsequent ones this recipe will be implied. Accordingly, the cooking time (for other descriptions) will be calculated without taking into account the preparation of minced meat.

The bread is soaked in milk or water, squeezed excess moisture. Grind the meat, onions and bread with a meat grinder.

If you wish, you can use a large chop or, conversely, the smallest one and turn the meat twice. However, you should not use a blender - you can make sausages or soufflés from meat that has been pureed, but such “grinding” will not work for cutlets - the dish will come out tough.

Egg, salt, and spices are added to the finished minced meat. Everything gets mixed up. The next procedure is “beating”. The mass is taken in the palm of your hand and thrown onto the table or the bottom of the dish from a height of about 30 cm. Special effort no need to apply.

The process is repeated 10-20 times. At first, this procedure seems strange to many, but it should not be neglected - with “impacts” the mass is saturated with oxygen, making the minced meat pliable and elastic, and the finished cutlets soft but juicy.

Round or ellipsoidal blanks are formed from minced meat. Each cutlet is well breaded and placed in a frying pan in very hot oil. After frying on both sides (the crust should take on a pleasant, golden color), the heat is reduced and the dish is cooked under the lid.

Juicy cutlets: pork with zucchini

Components:

• minced meat - half a kilo;
• zucchini – 200 gr;
• salt;
• oil;
• breading

Time: 20 minutes.

Value (calorie content): 221 kcal / 100 g.

Juicy minced pork cutlets with zucchini are prepared as follows. To prepare a dish according to this recipe, you can use classic minced meat, then the cutlets will be softer, but also more nutritious (with the indicated value), or you can use the recipe without bread - in this case, the calorie content will drop to 190-200 units.

The zucchini is passed through a meat grinder or grater. It needs to be slightly salted and allowed to stand until the juice releases (several minutes).

Squeeze out the liquid and add the pulp to the minced meat, mixing well. Beat off the mass. Form cutlets using breading and fry in hot oil. Bring to readiness on the burner at minimum temperature, with the lid on.

Pork cutlets with cheese in the oven

Components:

• minced meat – 500 gr;
• cheese – 70-100 g;
• oil;
• breading

Time: 35 minutes.

A great recipe for a quick and easy to prepare dish. You can use cheese in three different ways:

• grate and mix into the minced meat (this recipe is recommended for the oven, but you should not use it in a frying pan - the cutlets may burn and spread);
• Sprinkle half-finished cutlets with cheese and then cook under it;
• Cut the cheese into cubes and put it inside the cutlets - during the cooking process it will melt and you will get a kind of “zrazy with cheese”.

How to cook minced pork cutlets with cheese in the oven? Having chosen one of the methods, form the cutlets and carefully apply the breading. In the case of zrazy, the breading is most important - its purpose, among other things, is to prevent the melted cheese from leaving the dish after it has been fried.

The oven is heating up. 180-200 degrees will be quite enough. The baking tray is greased and the cutlets are placed on it. Prepare in about 25 minutes. If you decide to sprinkle cheese on top, then this must be done after 15 minutes.

Minced pork and beef cutlets

Components:

• minced pork – 250 g;
• minced beef – 250 g;
• bread, salt, onions and spices - each classic recipe;
• oil;
• breadcrumbs.

Time: 30 minutes.

Value (calorie content): 245 kcal.

Pork is generally a fattier meat than beef. A mixture of these ingredients will balance the taste - the pork fat will soak up the dry beef and make the dish incredibly tasty. In the recipe, both meats are presented in 50/50 proportions, but if the pork is too fatty, you can increase the amount of beef.

Minced meat is prepared according to the classic recipe, but using beef. Cutlets are formed, breaded and fried in hot oil.

Chicken and pork

Components:

• minced pork – 250 g;
• chicken - the same amount;
• remaining ingredients for minced meat according to the classic recipe;
• oil (for frying);
• breadcrumbs for breading.

Time: 30 minutes.

Value (calorie content): 230 kcal.

How to cook delicious cutlets from minced chicken and pork? The recipe is largely the same as the previous one. However, the ratio of chicken and pork gives a more dietary combination, and the tenderness of the dish increases several times.

Classic minced meat is prepared and beaten. The cutlets are formed and breaded. The dish can be fried in a frying pan or baked in the oven at 200 degrees.

Culinary secrets

The recipes are described above. Any housewife can choose them or combine her own. In any case, it is worth knowing a few very important secrets so that the dishes turn out at an extremely high level:

Pork is one of the most convenient foods for cutlets. The food from it comes out delicious, but you must follow the rules and proportions specified in the article, otherwise you may end up with dry and hard food. If you use these simple tips, the food will turn out juicy and will definitely cause praise from your loved ones!

And another simple recipe for delicious cutlets is in the next video.

Cutlets are a very popular universal dish in our kitchen, and they can also be frozen and used as a semi-finished product when you need to whip up something.

But even such a simple dish can be ruined if you don’t know the cooking technology, and here you will find out how much to fry pork cutlets in a frying pan so they turn out perfect!

If you don't follow some rules, your cutlets may turn out tough, soggy, not juicy, or they may start to stick to the pan and fall apart, so let's find out how to avoid this.

Classic pork cutlet recipe

Ingredients

• — 700 g + -
• White bread - 200 g + -
• - 1 tbsp. + -
• — 2 pcs. + -
• — 2 pcs. + -
• + -
• Spices + -
• Breadcrumbs— 100 g + -
• — 150 ml + -

How to cook pork cutlets in a frying pan

1. Grind the meat in a meat grinder or grind it in a blender along with the onion.
2. Soak bread without crusts in milk for 10 minutes, squeeze out and add to the chopped meat.
3. Add eggs, salt, spices to the minced meat and mix everything thoroughly. It is best to do this directly with your hands.
4. When the mass becomes viscous, rinse your hands under water, remove the minced meat from the bowl in which you kneaded it and beat it on a clean table 10-12 times. This will give the minced meat more stickiness, and the cutlets will turn out airy.
5. Then form round or oblong balls and roll them on all sides in breadcrumbs, placing them on a sheet.

How to fry pork cutlets in a frying pan

Now we come to the main question. On average, pork meat in the form of cutlets is fried in 20 minutes. To prevent the cutlets from falling apart and turning out juicy, cook them in a frying pan as follows:

1. Pour vegetable oil into the dish so that it completely covers the entire bottom and place on high heat.
2. When the oil is hot, reduce the heat to medium and carefully place the cutlets into the pan using your hands or a spatula, making sure they do not touch each other.
3. Fry each cutlet until golden brown on each side (about 5 minutes for each side).
4. Then add a little water to the pan (at the rate of 1 tablespoon of liquid for each cutlet), you can also use broth. Cover the container with a lid and simmer the meatballs for 10 minutes.
5. After time has passed, open the lid, turn up the heat and bring the cutlets to golden brown crust on both sides.

It is impossible to say exactly up to the minute how long to fry pork cutlets in a frying pan; it will depend on the thickness and size of your meatballs and the quality of the utensils.

The average time, as already indicated above, is 20 minutes. But if the cutlets are large, then it may take 30-35 minutes! It is not recommended to cook them longer than this time, otherwise they will become brittle and dry.

• For frying steaks, cutlets, chops, it is best to use a frying pan with a thick bottom and non-stick coating;
• To make the meatballs juicy, always simmer them for 10-15 minutes in a small amount of water, broth or tomato juice;
• Turn the cutlets over with a spatula or special tongs, but not with a fork, otherwise they will fall apart;
• The less you turn them over, the more intact they will be;
• If you don't have breadcrumbs, you can dredge the meat in semolina or regular flour.

Is it possible to fry pork cutlets without oil?

Any cutlets can be fried without oil if you want to get the most dietary product possible. But here a lot will depend on the frying pan. It must have a non-stick coating (Teflon, ceramic, titanium).

On cast iron, the meat will stick if you do not coat the bottom with oil or fat.

If you have such a frying pan, heat it on fire and then lay out the cutlets. Fry each on both sides until golden brown, then pour a little liquid into the frying pan and simmer the dish under the lid for about 15 minutes, and then another 5 minutes without a lid.

How to Fry Frozen Pork Cutlets

Preparing semi-finished products in advance is very convenient. After all, in the life of every family there are moments when there is simply no time, not enough time or energy to cook. In this case, frozen foods are a great help. Many people are interested in the question: how to fry a pork cutlet in a frying pan that has just been taken out of the freezer?

There is nothing special about this; frozen cutlets are fried in the same way as fresh ones.

You don’t even have to wait for them to thaw, but immediately put them in the pan. In this case, you need to put the meatballs not on the hot bottom, but as soon as the utensil is on the fire. The meat will be even juicier due to the fact that it will absorb more liquid.

Now you know all the secrets of how and how long to fry pork cutlets in a frying pan. Store the finished cutlets in the refrigerator in a container or other container with a lid for no more than 3 days.

Make yourself and your loved ones happy delicious dishes and don't be afraid to experiment!

Few cooks, even those with decent experience, know the history of the origin and evolution of cutlets. This ordinary and irreplaceable dish is of French origin, and its name translates as rib.

Initially it was a piece of meat on a bone. Over time, the flesh began to be cut and chopped into pieces - this is how chopped cutlets appeared, and then they began to make minced meat with the addition of onions and bread soaked in milk.

Currently, schnitzels, beefsteaks, zrazy and other varieties of this dish are prepared in every home kitchen, and are also included in the menu of any catering facility.

Features of the dish

The cutlets are different not only good taste, but also high energy value.

Pork contains more easily digestible amino acids than any other meat, with the possible exception of lamb, the benefits of which are offset by the presence of refractory fat and the lack of B vitamins.

This dish is not a dietary dish, but, contrary to popular belief, it is almost impossible to gain weight from it. Due to the presence of such components as onions, garlic, raw potatoes, it can be considered one of the most balanced in terms of the amount of nutrients.

The quality of the dish equally depends on the selected products and the cooking technology.

A simple recipe for minced pork cutlets

Ingredients	Quantity
Pork tenderloin -	800 g
Small potatoes -	1 piece
Garlic -	1 clove
Egg -	1 piece
Loaf -	1 piece
Milk -	0.5 cups
Flour -	3 tbsp. l.
Sunflower oil (vegetable) -	5 tbsp. l.
Onion -	1 piece
Salt, black pepper -	to your liking
Purified water -	1.5 cups
Cooking time: 75 minutes	Calorie content per 100 grams: 130 Kcal

It’s not at all difficult to quickly prepare delicious minced pork cutlets for lunch.

Wash and dry the meat, cut it into small pieces along the grain with a sharp knife. We clean the vegetables and cut them into several parts. Soak the bread in warmed milk. We twist the prepared products through a meat grinder twice.

Place the prepared minced meat in a deep glass bowl, add the egg, soaked loaf, pour out the remaining milk, season with spices and knead well.

We transfer the finished minced meat into a tight food bag, fasten it and begin to beat it with force. flat surface. A few blows will be enough to release excess air, and the cutlets will be juicy and soft.

Dump the minced meat back into the bowl. Place the saucepan on the burner and pour in the oil. Hands soaked in vegetable oil Form oblong cutlets, roll in flour and place in a frying pan.

After frying on one side, turn it over to the other and press the semi-finished product closer to the surface with a wooden spatula.

Place the cutlets in enamel pan, add water and leave to simmer over low heat for 30 minutes.

Chopped cutlets with cheese

The secret to delicious chopped cutlets is that during cooking you need to use both chopped meat and minced meat.

Components:

• Pork pulp – 550 g;
• Minced pork – 450 g;
• Onion – 2 pcs.;
• Garlic – 2 cloves;
• Sunflower oil – 100 ml;
• Cheese – 150 g;
• Fresh greens - a bunch;
• Butter – 50 g;
• Salt, spices - to your taste.

We wash and dip the meat with a napkin. We cut off the film and shred it into small strips lengthwise, then cut them into cubes, and use a large sharp knife to chop the meat into a more homogeneous mass.

Place it in a bowl with high sides, add the previously prepared minced meat with onions and garlic. Sprinkle with salt and seasonings. Mix everything thoroughly, lifting it well from the bottom.

Grate the cheese, combine with butter and chopped fresh herbs. We take a handful of meat in the palm of our hand, make a depression in the middle, add the filling with a spoon, connect the edges, and, turning the cutlet several times in our palms to give it oval shape, put to fry in a heated frying pan with vegetable oil.

Cutlets made from several types of minced meat

By combining several types of minced meat at the same time, you will get incredibly tasty juicy soft cutlets. And if you steam them, the benefits of this dish will increase several times.

Components:

• Young veal – 300 g;
• Pork neck – 400 g;
• Onion – 1 head;
• Garlic – 1 clove;
• White bread – 2 pieces;
• Homemade milk – 1 glass;
• Salt, red pepper (ground) - to your taste;
• Low-fat mayonnaise – 1 tbsp. l.

To prepare cutlets for your loved ones, do not use store-bought minced meat. It’s better to make it yourself to be sure that its composition corresponds to what is required.

After washing and drying both pieces of meat, cut it into medium cubes. Place in a deep plate. Place the bread in a bowl and cover with milk at room temperature. Peel the onion and garlic.

Cut in half and add to the meat. Install the electric meat grinder, put on a suitable attachment, activate the device and pass the chopped products through it. Add bread with milk, homemade mayonnaise, salt and pepper to the prepared minced meat.

Mix everything well. Pour water into the steamer and remove the trays. With wet hands, form cutlets and place tightly on the grill.

Having installed the semi-finished products in two tiers, turn on the unit for 40 minutes.

Minced chicken and pork cutlets

Chicken and pork go well together in one dish. You get not only variety in your daily menu, but also a more complete set of amino acids and other nutrients.

Components:

• Pork tenderloin – 350 g;
• Chicken breast – 300 g;
• Onion – 1 head;
• Garlic – 1 clove;
• Semolina – 3 tbsp. l.;
• Lard – 100 g;
• Salt - to your taste;
• Sunflower oil – 70 ml;
• Egg – 2 pcs.;
• Purified water – 6 tbsp. l.;
• Breading – 1 sachet;
• Baking soda - a pinch.

After cutting the washed meat into pieces with a sharp knife, place it in a large container. We clean the vegetables and cut them into 4 parts.

Cut the unfrozen lard into cubes. It is necessary to make the minced meat juicier, since chicken meat itself is a bit dry. We pass all the products through the meat grinder twice, starting with the meat and ending with the onions.

Add semolina, eggs, salt and a pinch of soda to the minced meat. Stir and, if the mass is too steep, add cold water.

We make cutlets, transferring them from the left hand to the right. Dip in breadcrumbs and place to fry on a hot frying pan.

Juicy cutlets baked in the oven

Baked minced pork cutlets are an excellent dish for a festive feast.

Components:

• Lean pork – 650 g;
• Mustard – 2 tbsp. l.;
• Onion – 1 pc.;
• Small potatoes - 2 pcs.;
• Milk – 1 glass;
• Loaf – 2 pieces;
• Garlic – 1 clove;
• Fresh herbs – 1 bunch;
• Sour cream – 1 glass;
• Carrots – 1 pc.;
• Tomato seasoning – 200 ml;
• Salt - to your taste;
• Khmeli-suneli mixture – 1 sachet.

We cut the meat into pieces. We clean the vegetables and cut them into pieces, the size of which will allow them to be conveniently placed in the funnel of the meat grinder (all except carrots - we chop them into strips).

Soak the loaf in milk. Chop the washed greens. Having prepared the minced meat, add the missing products to it: bread with milk, salt and spices.

Mix and, having made semicircular balls, place in a glass fireproof roasting pan, sprinkle with carrots on top. In a separate container, combine mustard, sour cream and tomato seasoning.

Pour sauce over semi-finished cutlets. Place in the oven to bake for 50 minutes.

Festive pork cutlets

Intended children's party, but you don’t know how to feed your children a satisfying and healthy meal? Cutlets with cottage cheese and quail eggs are exactly what you need.

Components:

• Pig pulp – 800 g;
• Low-fat cottage cheese – 300 g;
• White onion – 2 pcs.;
• Garlic – 1 clove;
• Sunflower oil – 50 ml;
• Salt - to your taste;
• Quail eggs – 10 pieces;
• Cheese – 100 g.

Cut fresh meat into medium slices. Peel the onion and garlic. Set to boil quail eggs. We pass meat and vegetables through an electric meat grinder. We rub the cottage cheese through a sieve to make it softer.

In a large plastic bowl, combine all the ingredients and mix the resulting minced meat. For a children's celebration, it is better to use special molds in the form of baskets or animals, so the look will be more attractive to the children.

Lubricate the mold with vegetable oil using a special silicone brush. Fill the bottom of the mold with minced meat, put half an egg in the middle and cover it with minced meat.

Sprinkle with grated hard cheese and bake for about 40 - 45 minutes, preheating the oven to 200 °C.

1. While frying the cutlets, cover the frying pan with a colander, as hot oil can shoot far and you will get a severe burn. Do not use a tight-fitting lid, otherwise there will be no crispy crust;
2. For minced meat, it is better to use fresh chilled meat; frozen or weathered meat will turn out to be tough and dry;
3. For minced meat, it is not necessary to take only a fresh loaf; a stale piece of bread will also do. It will be soaked in milk and soften, but the taste will be no worse;
4. You can add a pinch baking soda: it will not be felt, but will add additional pomp;
5. Any porridge, puree or pasta is suitable for a side dish;
6. If you are preparing this dish exclusively for children, it is better to bake or steam it. Use white salad onions for minced meat; they are not as bitter as onions, but no less healthy.

Add semolina, sour cream, mayonnaise, cream - don’t be afraid to experiment. Perhaps a new culinary masterpiece will be invented in your kitchen.

Greens will also not be out of place in the meat mixture. The dish will have additional taste and piquant aroma.

Unlike chicken meat and beef is more juicy due to containing more fat. That is why they are considered the most popular among other types and varieties. Classic pork cutlets In addition to meat, they contain egg, onion and loaf. Today I will share this recipe with you.

Ingredients for minced pork cutlets:

• Pork – 500 gr.,
• Egg – 1 pc.,
• Onion – 1 pc.,
• Milk – 150 ml.,
• Loaf - 3-4 pieces,
• Spices, salt,
• Sunflower oil.

Classic pork cutlets - recipe

Place the minced pork in a bowl. Beat in the egg.

Now you need to soak the loaf. Traditionally, the loaf is soaked in milk, but if the cutlets need to be cooked and there is no milk at home, you can soak it in water. Pour milk over the loaf and leave for 5 minutes. Drain the milk. Squeeze the loaf with your hands, but not too hard. It’s not at all scary if the bread crumb is moist enough, this is what you need to make juicy cutlets. Crush it into fine crumbs.

Onions for cutlets can be cut into cubes or grated on a fine grater.

Add onion puree to the minced meat.

Add spices and salt. You can also add a clove of garlic, passed through a press.

Place the chopped loaf into the minced meat.

Mix the minced meat with your hands. To make them fluffy, it is advisable to beat the minced meat against the edges of the plate. This is what the finished minced meat looks like.

Pour vegetable oil into a non-stick frying pan. Heat it well. Using hands dipped in water, roll into patties. The shape of the cutlets can be completely different, both round and oblong. If desired, they can be rolled in flour or breadcrumbs. Place them in the pan. Reduce heat. Fry them on each side until golden brown. It will take about 3 minutes to fry the cutlets on one side.

You can add a little water to the pan and simmer with the lid closed.

This is what the finished ones look like. Bon appetit. If you want to cook something interesting from minced pork, I recommend trying it, which will decorate your holiday table.

Classic pork cutlets. Photo

Minced pork cutlets are an excellent option for lunch, or when served cold with a bun and a leaf of lettuce, for a snack at work or school.

It’s probably not worth serving minced pork cutlets for dinner: they are quite fatty and high in calories.

The minced pork is tender and juicy.

Children like dishes made from it; It’s a good idea to offer such cutlets to people who are convalescing, as they strengthen their strength.

Pork cutlets - general principles

It is better to cook cutlets from minced pork, rolled yourself. Still, it will be absolutely fresh, and you will know exactly what you put in the meat grinder. It is preferable to use a medium grill.

It is traditionally added to minced pork cutlets. onions, but if you don't like it, you can use garlic. It is also customary to add a loaf of bread soaked in milk.

It is often recommended to include raw vegetables among the ingredients for pork cutlets: cabbage or cauliflower, zucchini, potatoes, carrots and so on. There are other “secret materials” that will make the taste of minced pork cutlets more expressive and at the same time absorb excess fat. Vegetables and bread must be minced along with pork.

It is better to put the whole egg into the minced meat, but only the yolk, otherwise the cutlets will be tough. However, this is not for everyone.

It’s also a good idea to add greens to minced pork cutlets. It can be chopped, or you can also pass it through a meat grinder.

Recipe 1. Minced pork cutlets with parsley

Onion - 2 large

Sour cream - 3-4 spoons

Wheat crumb - a third of the loaf

Parsley - a small bunch

Salt, black pepper

Wash the pork and cut into pieces. Peel onions, garlic and potatoes.

Pass the pork through a meat grinder along with onions, potatoes, garlic and bread crumbs. Beat the egg in a bowl with sour cream. Wash the parsley first in a bowl and then running water and chop finely. Combine all ingredients, add salt and pepper and knead well.

Form cutlets from the resulting minced meat, roll them in breadcrumbs and fry in a frying pan on both sides until cooked (about 10 minutes).

Recipe 2. “Spicy” minced pork cutlets

Lean pork - 1 kilogram

Potatoes - 3 large tubers

Garlic - 5-6 cloves

Russian type cheese - 200 g

Salt, freshly ground black and white pepper, oregano, rosemary - to taste

Wash the meat and cut into pieces. Peel the garlic and potatoes too and chop if necessary. Pass all this through a meat grinder with a medium or fine grid in random order.

Add 2 yolks and one white to the minced meat (the second can be used to prepare another dish). Finely grate the cheese and add it there. Add salt, pepper, herbs and mix everything thoroughly.

Form small cutlets from the resulting minced meat and fry them in a frying pan with oil on both sides until cooked.

Recipe 3. Minced pork cutlets with vegetables

This version of cutlets includes a relatively large number of vegetable ingredients, not for the sake of economy, but because they give the cutlets a unique bouquet of flavors, eliminate excess fat and increase value for the human body. Even if you think that cutlets should not include anything other than meat, buns and onions, try it: the taste is very original.

Pork with fat - half a kilo

Potatoes - 2 small tubers

Carrot - 1 small

Sweet pepper, preferably red - 1 large or 2-3 small

Canned corn (optional) - 3-4 tablespoons

Sour cream 15% fat - 2 tablespoons

Breadcrumbs, vegetable oil - for frying

Salt, sweet paprika powder - to taste

Wash and cut the pork and peppers. Peel the potatoes and carrots and chop them too.

Grind meat and vegetables, except corn, through a meat grinder, meat through the middle grate, and vegetables through the small grate. Add salt and paprika powder, two yolks and one white, sour cream and corn to the resulting minced meat. Mix everything thoroughly. Form oblong cutlets.

Beat the remaining egg white. Dip each cutlet in the protein, then bread it in breadcrumbs and place on a hot frying pan. Fry over low heat on both sides until cooked.

Recipe 4. “Mushroom” minced pork cutlets

Wheat bun (crumb) - a third of the loaf

Garlic - 2 cloves

Onion - 1 medium or large (to taste) onion

Champignons (you may prefer oyster mushrooms) - 300 g

Carrots - 1 small root vegetable

Milk - 2/3 cup

Salt, pepper, herbs (thyme, parsley, dried dill)

Soak the bread crumb in milk. Grind the onion using a blender. Wash the champignons, peel them, cut into small pieces. Peel the carrots and grate very finely. Fry mushrooms with onions and carrots in vegetable oil until almost done. Cool.

Rinse the meat, cut it and pass through a meat grinder. Squeeze out the bread and grind it with a meat grinder or blender. Combine pork, bread, mushrooms with vegetables and egg yolks. Add salt, pepper and dry herbs, rubbing them between your fingers. If the minced meat is too hard, add a little milk in which the bread was soaked.

Form cutlets from the resulting mass and fry them in a frying pan until cooked.

Recipe 5. Minced pork cutlets with carrots

Pork with fat - 700 g

Carrot - 1 medium size

Semolina - half a glass

Pork or beef liver (you can also take poultry liver) - 200 g

Salt, black pepper, dry spicy herbs to taste

Oil for frying cutlets

Trim the fat from the piece of meat and set it aside. Peel the carrots. Cut the vegetables, liver and meat into pieces for a meat grinder and grind in it using a coarse grid. Beat the eggs and pour into the meat. Pour semolina, salt, pepper and herbs into the minced meat, mix very carefully so that the semolina does not clump, and leave to stand for half an hour.

Meanwhile, cut the fat into very small cubes and stir into the minced meat.

Form medium-sized cutlets and fry in a frying pan with oil. It is not necessary to bread these cutlets, but if you consider it necessary, you can also bread them in semolina or breadcrumbs.

Recipe 6. Minced pork cutlets “Sur”

This is a recipe for minced pork cutlets with a surprise; Children especially like this dish.

Lean pork - 700 g

Potatoes - 2 pieces

Small oat flakes - half a cup

Tomato paste - 2 tablespoons

Sour cream - 2 tablespoons

Ham - voluminous piece 100 - 150 g

Hard cheese - 100 - 150 g

Canned corn - 4-5 tablespoons

Champignons - 4-5 small mushrooms

Salt, pepper, dried parsley

Vegetable oil for frying

Brew Hercules with boiling water and leave until completely cool. Wash the potatoes, peel and cut into large pieces.

Boil the peeled mushrooms in a small amount of water. Hard boil eggs (2 pieces). Cut the cheese and ham into thick pieces. Cooled in cold water chop the eggs.

Pass the pork through a meat grinder along with rolled oats and potatoes. Salt, add pepper and parsley. Beat the remaining two eggs with tomato paste and sour cream and pour in there.

Form the minced meat into flat cakes and wrap them in either ham, cheese, mushrooms, chopped eggs, or a teaspoon (or more) of corn. Bread in breadcrumbs, forming small cutlets.

Fry the cutlets in oil until fully cooked.

Recipe 7. “Spicy” minced pork cutlets

Any pork - about a kilogram

Cauliflower - 200 g

Sweet pepper - 2 pieces, preferably red

Hot pepper - small piece

Onion - 1 medium onion

Garlic - 5-6 cloves

Canned pineapple - 3-4 pucks without liquid

Sausage cheese - 200 g

Breadcrumbs, salt, oil for frying

Put the sausage cheese in the freezer from the very beginning, otherwise it won't shred.

Wash and cut the meat, peel the cauliflower and pepper. There is no need to separate the leaves and “stalks” from the cabbage - they should also be put into the minced meat.

Pass the pork through a meat grinder along with cauliflower, sweet and hot peppers, onions, garlic and pineapple pieces.

Add salt and eggs to the resulting mass and mix thoroughly. If the pepper was not red, it makes sense to add a second spoon tomato paste or a little carrot or beet juice to give the cutlets a pinkish color.

Grate the sausage cheese on the smallest grater (you can use a special cheese grater), mix it with ground breadcrumbs and roll the cutlets in this breading. Place them in a hot frying pan with enough oil to prevent the cheese from sticking.

Minced pork cutlets - tricks and useful tips

Of course, it is better to buy pork in pieces and make minced meat from it yourself. Among other things, you can adjust how finely the meat is chopped to your taste.

You can add some beef, chicken or liver to the pork.

It’s also better to make breadcrumbs yourself from good fresh bread.

To make the minced meat softer and airier, it must be “knocked out”. That is, throw the already prepared minced meat quite firmly onto the table several times. Sometimes they also “knock out” dense dough.

It is better to serve minced pork cutlets with a salad of cucumber and lettuce leaves, with stewed cabbage or other vegetables; It’s a good idea to serve pickled fruits or pickled cabbage with these cutlets. You should not complement this dish with pasta or potatoes: they contain too much starch.