Pork-Beef Cutlets
2 hours Recipe Yield:
3 kg Difficulty:
Medium recipe
Pork-beef cutlets - recipe for the main course. As always, it was delicious - on the day off, my mother cooked a saucepan of cutlets, and they are so tasty, and the most interesting thing is that sometimes they seemed tastier cold. You come home from school, put a cold cutlet on a cut slice of bread, make tea and beauty, what else is needed for happiness? Time passes, it seems to be not small, but still we carry cold cutlets from the refrigerator and prepare sandwiches. True, now we add greens to the cutlet and according to the season, either fresh vegetables or pickles.
Recipe Ingredients
Cooking Recipe
For the recipe pork-beef cutlets, wash the meat and cut into small pieces, cut the stale loaf into slices and pour water or milk. When the loaf absorbs the liquid and becomes soft, it should be squeezed out. Peel potatoes and cut into small pieces. Onions for cutlets, some were fried, after being finely chopped, and some were twisted fresh in a meat grinder. If the pork is lean, you can add a small amount of fat, then the cutlets will be much juicier.
Twist the prepared ingredients in a meat grinder, but do not set the grate too small, you can even use the largest one so that the meat is practically chopped. Too small a grid will make the minced meat liquid and after that you will not feel the taste of meat. Add eggs to the prepared minced meat, salt, pepper and knead, you need to knead, almost beating, and it is best to place the minced meat in the refrigerator for at least 30 minutes after kneading.
Form small meatballs from ground meat. Many cutlets are breaded in breadcrumbs, but not everyone likes the taste of burnt crumbs, if you overdo it, you can beat the taste of cutlets with breading, so it is better to cook cutlets according to this recipe without breading. Fry pork-beef cutlets on both sides in a heated pan with vegetable oil. Here, too, there is a small nuance. Many are accustomed to frying cutlets over high heat, and then simmering so that the middle is completely cooked, but at the same time the beautiful color and crispy fried crust are lost. These cutlets are best cooked by placing the pan on a splitter over medium heat with a lid on, so the cutlets will not be raw and the crust will remain.