Very tasty minced pork cutlets. Traditional and unusual recipes for minced pork cutlets

How to cook cutlets from minced pork- juicy and soft? Why do cutlets turn out dry or fall apart when frying? Should I add an egg or not? Let's sort things out in order.

Grandma's 7 secrets for making juicy cutlets

  1. Prepare your own minced meat from fresh meat. Store-bought minced meat can be of poor quality, sometimes frozen - when defrosted, all the juices flow out of the meat, which means your cutlets will turn out dry.
  2. For minced meat, choose a piece of pork “with fat” or add a piece of lard when grinding so that the cutlets are not bland.
  3. For greater juiciness, be sure to pour a little water into the minced meat. I'm soaking in ice water a couple of pieces of bread crumb, which absorbs and retains all the moisture.
  4. Beat the minced meat thoroughly. Of course, you don't need a hammer. To do this, you need to gather the minced meat into a lump and throw it forcefully into a bowl several times. Thanks to this simple procedure, the meat will keep its shape well, that is, it will not fall apart when frying. And most importantly, cracks will not form on the surface of the cutlets, through which valuable meat juice can leak out.
  5. Don't be afraid to add an egg to the cutlets. And although there are endless debates about this among culinary experts, I always add a large chicken egg to minced pork. And it has never happened that cutlets with eggs turned out hard or tasteless.
  6. Bread the cutlets in flour - very little is needed to “seal” the meat juices inside.
  7. Fry in a very hot frying pan so that the fat and juice do not leak out. And then steam the cutlets under the lid, adding a little water to the pan - due to this, they will not only reach full readiness, but they will also turn out more fluffy and soft.

Of course, every housewife has a couple of her own secrets to the most delicious cutlets in the world. Some people add potatoes (mashed or raw), others put a spoonful of mayonnaise in the minced meat. How do you cook?

Ingredients

  • pork 500 g
  • lard 100 g
  • water 100 ml
  • loaf 2 slices
  • onions 1 piece
  • garlic 2 teeth
  • ground black pepper 2 chips.
  • salt 3/4 tsp.
  • large egg 1 pc.
  • flour for breading 2 tbsp. l.
  • vegetable oil for frying

How to cook juicy minced pork cutlets

Servings: 13–14 pcs.
Cooking time: 30 min.
Cuisine: Russian

Recipe Description

I have long wanted to describe the recipe for minced pork cutlets that you see here. There are different cutlets - pork cutlets, assorted mixed minced meat, 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 you “can eat them 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. At first, my husband also always asked me to make cutlets “like my mother-in-law.” I’m sure you will like them too, and even more so, your husbands and children will like them, because that’s how our people are made - there is nothing better for him on the table than delicious pork.

To prepare minced pork cutlets, the recipe for which I present today, you need to use quite a lot of bread - for half a kilo of meat I take half white loaf, definitely callous, at least two days old. Don’t let this moment confuse you; bread won’t make our cutlets any worse. In general, professional chefs recommend minced cutlet add up to 30% bread. I agree with this issue famous chef Ilya Lazerson, according to whose recipe I prepared “”.

We use homemade, low-fat minced pork. It's better to cook it yourself from pork tenderloin or neck, and I run the meat through a meat grinder twice. If you have a ready store-bought minced meat, then, unfortunately, they often add a lot of fat to the meat. In this case, you can add to pork meat A little chicken fillet, and even better - turkey fillet to reduce fat content.

To prepare 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, grate the onion on a large-neck grater. You can chop it finely, but it’s better to grate it – it will be smaller, we don’t need onion pieces in the cutlets, right?
  • We also chop the garlic - you can squeeze it through a press, but most often I also grate it - on the smallest holes.
  • We pass the minced meat (even ready-made) through a meat grinder.
  • Add chopped onion and garlic, squeezed bread, 2 eggs, salt and pepper to it.
  • Now the main task is to knead this mixture well until it has a homogeneous consistency. Mix with your hands for at least 4-5 minutes, even beat a little until it almost stops sticking to your hands and becomes completely homogeneous.
  • Let's move on to frying: heat a frying pan over medium heat with non-stick coating or well-seasoned so that when frying the meat does not stick to the pan. In a bad frying pan delicious dish it won't work.
  • Add a tablespoon of lard.

Note

I want to note that recently we have switched to animal fats - lard, first of all, and also rabbit fat, cow's butter or goat oil. For frying, this is a healthier option, because vegetable oils form carcinogens when heated, it is better to leave them for raw consumption(for salads).

  • When the fat in the frying pan is hot, place the formed meat patties.
  • With wet hands, scoop up approximately 2 tablespoons of minced meat and form an oval cake in your palms, rolling the meat lump in your 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 slightly flattened.

  • Moreover, we don’t roll the meat cakes in either flour or breading – we put them directly in the fat. I can 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 everything doesn’t fit, prepare a second batch from the remaining minced meat.
  • We remove the finished cutlets onto a plate - they turn out tall, plump, and they smell - just wonderful!

Prepare cutlets according to my recipe. It's very tasty, it's very filling, it's quick and easy!
Bon appetit!

This recipe is very simple and is unlikely to interest experienced cooks. But for beginners who are going to cook cutlets for the first time, it will be a good find. To make the cutlets tasty, you need to consciously approach the choice of meat for preparing minced meat...

Ingredients

  • Half a kilogram of fresh pork shoulder__NEWL__
  • 2 Kuntsevo buns or 100 g white loaf (slightly stale)__NEWL__
  • 2 medium sized onions__NEWL__
  • 1 small carrot__NEWL__
  • a few cloves of garlic for flavor__NEWL__
  • 150 ml milk__NEWL__
  • sunflower oil for frying cutlets__NEWL__
  • salt and black pepper__NEWL__

Absolutely, buy right away ready minced meat, we will save precious time, but what about the quality? Therefore, it is better to spend an extra 30 minutes on minced meat homemade so that you can fully enjoy the taste of wonderful homemade cutlets.

So, cutlets are made from chicken, pork, beef, rabbit, etc. Many people prefer mixed minced meat from several types of meat at the same time. My favorite is pork cutlets. Best for pork minced meat will do loin (ribless part), neck or shoulder. Such meat will not be very fatty, it will have a little cartilage and veins.

Minced meat is made in two ways: finely chop the meat with a sharp knife or twist it through a meat grinder. For juiciness, it is customary to add onions and a little liquid to the minced meat: milk in which the bread was soaked, broth or a few cubes of crushed ice.

To prevent the cutlets from falling apart during frying, follow these tips:
1. knead the minced meat thoroughly and let it stand for about 10 minutes;
2. When forming cutlets, repeatedly throw them from palm to palm, beating each one. Keep your hands constantly wet with water;
3. can be added to minced meat raw yolk. It will act as food glue.

The cutlets are fried in a frying pan, steamed or fried until crusty, and then stewed in sauce. Served with a side dish of porridge, pasta or potatoes.

1. To make minced meat, you need to wash the meat and rid it of unnecessary moisture with a paper towel. The meat should be cleaned of existing films and veins. If this is not done, you will have to constantly unwind the meat grinder and remove them. After cutting the meat into pieces, grind using a meat grinder.

2. Cut the buns into cubes and pour warm milk. You can mix water with warm boiled water, keeping the proportion 1:1. Leave for 10 minutes. Knead the soggy buns with your hands until homogeneous mass and add to the meat. There is no need to squeeze out the liquid.

3. Peel the onions and garlic, wash and chop into small pieces or grind in a meat grinder. Grate the carrots onto the finest grater. Add everything to minced meat, salt and pepper well. If desired, you can use your favorite seasonings and fresh chopped herbs for minced meat. Mix, close cling film and put it in the refrigerator for a while.

4. Knead the cooled minced meat thoroughly by hand. Wet and clean hands take some of the minced meat, beat it, tossing it from hand to hand, and form a cutlet. You can roll the formed cutlets in breadcrumbs or flour to give them a more golden brown crust.

5. Heat a frying pan with oil, place the cutlets so that they do not touch each other. First you need to form a crust so that the juice does not leak out of the cutlets, so you should fry over medium heat for 4-5 minutes on both sides. Then reduce the heat and fry each side for another 6-7 minutes with the lid closed.

Step 1: Prepare the minced meat.

The minced meat must be defrosted; it should not be too liquid or have a sharp bad smell. Remember that only high-quality meat products are suitable for cooking.
If you want the cutlets to be very tender, then it would be a good idea to run the minced meat through the meat grinder again. You can also use a blender, but in this case you should not get carried away turning the minced meat into a liquid mass.

Step 2: Prepare the bread.



Place the pieces of bread inside a small but deep saucer and fill with milk. Wait until it softens, becomes saturated and begins to fall apart.

Step 3: Prepare the onion.



Peel the bulbs. Before adding this ingredient to the minced meat, it must be very finely chopped. To do this, you can grate it, grind it in a blender or chop it in a meat grinder.

Step 4: Prepare the garlic.



We peel the garlic in the same way as the onion. We grind this ingredient using a special press.

Step 5: Mix the cutlet mixture.



Place the defrosted minced pork in a large deep plate in which you will prepare the cutlet mixture. Add chopped onion and garlic to the chopped meat. Drain the excess milk from the softened bread and squeeze it out lightly, and then add it to the minced meat. Break up a couple chicken eggs, salt and pepper to taste. Stir the resulting cutlet mass with a tablespoon. You should get a mixture that is homogeneous in consistency, but rather thick and not runny.

Step 6: Form the cutlets.



With slightly damp hands, pinch off cutlet mass small pieces and roll them into balls in your palms or on a board. We slightly flatten the resulting spheres, thereby forming blanks for cutlets. You can make your cutlets the size and shape that suits you best.

Step 7: Fry the cutlets.



In a large skillet, heat enough to fry vegetable oil. While it is heating up, pour it on flat dish A little wheat flour. Send the cutlets to fry in a frying pan, first rolling them in flour breading.
Cook minced pork cutlets over medium heat. First fry one side for 5-7 minutes to characteristic golden crust, then the same way another. When the cutlets are browned, cover the frying pan with a lid, reduce the heat slightly and cook for another 12-15 minutes. It is very easy to check the readiness of the dish, just pierce the product with a fork or knife, if a clear white liquid flows, or there is no liquid at all, then everything is ready, but if the liquid is pinkish, then you need to continue cooking.

Step 8: Serve the minced pork cutlets.



Place pork cutlets on portioned plates, complementing them with a side dish, the options for which can be a whole lot, for example, boiled rice, vegetables or mashed potatoes. It is also good to offer some kind of sauce, for example, tomato, for this meat dish. That's all, enjoy the tender pork cutlets, prepared with your own hands.
Bon appetit!

If you are preparing cutlets, including for very small children, then try to make very small ones especially for them. meat balls so as not to frighten the young eater with a large, excessive portion for him.

Instead of wheat flour, you can use breadcrumbs for breading. You can make them at home by simply grinding stale bread in a blender or buying it at the store.

Use only high-quality and fresh ingredients, remember that not only the taste of the finished dish, but also your health depends on their quality.

Be sure to cook meat products. It doesn’t matter whether you steam or fry these cutlets, you must not allow them to remain even a little raw inside.

A very appetizing addition to boiled potatoes or they will become any kind of porridge.


Their taste and juiciness depend on compliance with the process of preparing minced meat for cutlets. It is especially important to make minced meat for pork cutlets correctly in order to obtain desired result and surprise your family with this simple but beloved dish.


Options and recipes meat cutlets just mass and quality additional ingredients Many housewives add grated zucchini, grated potatoes or carrots to the meat. All this gives ready-made dish special taste and aroma.



To prepare cutlets, it is best to use chilled rather than frozen meat. Its freshness upon purchase can be easily determined by appearance and smell. Buy meat only from trusted places and stores.

Well, now let’s learn more about the products and ingredients needed to prepare pork cutlets.


We will need:


1. Pork pulp – 1 kg

2. Slices of loaf (yesterday’s) – 5-10 pieces

3. Onions – 2 pcs. large

4. Garlic – 5 cloves

5. A glass of milk – 280-300 ml

6. Salt to taste

7. Ground black pepper – ? tsp

8. Eggs – 2 pcs.

9. Vegetable oil for frying cutlets – 150 ml



In most recipes for making meat cutlets, namely pork cutlets, you can find one important ingredient - bread. It is added to bind the minced meat and make it homogeneous. Pork meat itself is a bit dry, but bread softened in milk and minced can solve this problem.


To make the cutlets more fatty, you can add a couple more pieces of lard to the list of ingredients. It is twisted in a meat grinder after the pork.

Delicious pork cutlets: step-by-step recipe

Having chosen the meat for the cutlets, it needs to be washed and freed from excess veins. And in order not to waste time while we deal with the meat, you can break or cut the bread into cubes and place it in a deep bowl.



Pour warm milk over the bread, but not hot. Leave for five minutes until the bread absorbs the liquid and becomes soft.



The prepared meat should be cut into small pieces so that they can be conveniently placed in the neck of the meat grinder. We also peel the onion and cut it into pieces. Peel the garlic.



Pass the pork pieces through a meat grinder.



Following the meat, put the onion and garlic into the meat grinder. You don’t have to put the onion through a meat grinder, but then it won’t give the juice needed for minced meat.



Following the already chopped ingredients, pour the softened bread into the meat grinder. If the bread has not absorbed all the milk, then simply pour the remaining milk into a bowl with the minced meat.



Add two eggs to the minced meat. Salt and add ground black pepper. If desired, you can also add red to the minced meat. ground pepper or mixtures of various herbs for meat dishes. You can finely chop the young green onions and add it to the minced meat. In this case, pork cutlets will also turn out very tasty.



Mix the minced meat well with your hands until smooth. If the finished minced meat seems rough and tough to you, you can pass it through the meat grinder again. Many housewives twist the minced pork three times, and only after that knead it well.

Share with friends:
Related publications