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Delicious juicy minced pork cutlets. Minced pork cutlets in a pan

For cooking recipe Soviet cuisine pork and beef cutlets, wash the meat and cut into small pieces, cut the stale loaf into slices and add water or milk. When the loaf has absorbed the liquid and becomes soft, squeeze it out. Peel the potatoes and cut into small pieces. Some fried onions for cutlets, pre-chopped finely, and some twisted fresh in a meat grinder. If the pork is lean, you can add a small amount of lard, then the cutlets will be much juicier.

Twist the prepared ingredients in a meat grinder, but do not put too shallow grate, you can even use the largest one so that the meat is practically chopped. A grill that is too shallow will make the minced meat runny and then you will not feel the taste of the meat. TO ready-made minced meat add eggs, salt, pepper and knead, you need to knead, practically beating, and it is best to place the minced meat in the refrigerator for at least 30 minutes after kneading.

Pork ground beef form small cutlets. Many cutlets are breaded in breadcrumbs, but not everyone likes the taste of burnt crumbs, if you overdo it, you can hammer the taste of cutlets with breading, so it is better to cook cutlets according to this recipe without breading. Fry on both sides in a preheated pan with vegetable oil. There is also a small nuance here. 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 toasted crust are lost. These patties are best cooked by placing the skillet on a divider over medium heat under the lid, so the patties will not be soggy and the crust will remain.

Ingredients:

  • 500 g minced meat
  • 1 onion
  • 2-3 cloves of garlic
  • 1-2 slices of stale white loaf
  • 1-2 tablespoons semolina
  • some milk
  • vegetable oil, salt, pepper to taste
  • add semolina, salt, pepper to the minced meat
  • add the grated onion to the gruel
  • squeeze garlic into it
  • add the loaf soaked in milk
  • Knead everything and refrigerate for 30 minutes
  • form cutlets and fry in a pan

We call cutlets the products formed into "oval-shaped" larger sized meatballs from minced meat or minced meat and fried in a pan. Oh, how often housewives make them! Each has its own and, of course, the tastiest of all). And there are just a lot of recipes for cooking. Basically, all recipes are very similar and you can experiment with them as you like. But, generally speaking, there are some canons for the preparation of this common dish. Today I will tell you about these nuances. Someone knows them, some do not. So, minced pork cutlets.

For this recipe, we'll be using commercially available ground pork and beef. Therefore, to cook cutlets, I mix it with onions, garlic, potatoes, semolina, a slightly stale white loaf, which I pre-soak in milk. I rub the onion on a fine grater to make a gruel. I don't add onion juice, just gruel. This technique is good to use if you have opponents of onions among the eaters. I squeeze the garlic with a garlic press. I do the same with potatoes as with onions, and I don't add potato juice either, but only gruel, otherwise the minced meat may darken. I add semolina for splendor. Salt, you can pepper. Then I knead for 10-15 minutes.

Note:

Minced meat needs to be kneaded for about 10 minutes. Then, do the following procedure 5 - 10 times: form a lump out of it and throw it into a kneading dish with medium force, then squeeze this lump with your fingers so that the mass passes between your fingers. After the work is done, send it to the refrigerator for at least 30 minutes. This is one of the main features of the preparation of this dish. Another feature is related to proportions. But I will talk about it in another article.

Now that the main component is ready, we form the patties. It is better to form them not very thick so that they are fried.

Then, fry them in a preheated pan in vegetable oil without a lid. In the process of frying, turn over only once. After everything is ready, you can put them in the pan, turn off the heat and cover with a lid. Let them lie down and rest :). All is ready! Bon Appetit!

For a change, sometimes you can cook pork and beef cutlets in a pan - they always turn out to be quite fatty, so you should not often get carried away with such a dish. However, since mashed potatoes or buckwheat porridge, such cutlets go well, so do not hesitate, you need to cook. It is best to make minced meat yourself, then your cutlets will certainly turn out delicious.

Ingredient List:

  • 500 g of beef
  • 250 g pork
  • 100 g lard,
  • 2 onions
  • 1 egg,
  • 2-3 crackers,
  • 100 ml of milk
  • 2 tbsp flour,
  • frying oil,
  • 1.5 tsp salt,
  • 1 tsp spices for cutlets.

Preparation

1. Chilled meat must be washed and dried, then cut off the films and, if desired, pieces of fat, bones. After that, cut the pork and beef into medium pieces so that it is convenient to twist them through a meat grinder.

2. Peel a couple of large onions and cut into 3-4 pieces, twist together with the meat, alternating between pork, beef and onions.

3. A couple of pieces white bread(fresh or crackers) break into pieces and soak in milk, then squeeze lightly and send to the minced meat. Drive in a fresh chicken egg here.

4. Salt and pepper the minced meat, stir. It is advisable to beat it off 10 times on a table or bowl. To prevent splashes of meat juice from flying in different directions, put the minced meat in a bag. Pour flour into a saucer. Form an oval or round cutlet with wet hands, roll in flour on both sides.

5. Heat oil in a frying pan, lay the cutlets tightly to each other - they become smaller during frying. Fry for 4-5 minutes on each side over low heat, you can cover the pan with a lid.

Pork and beef cutlets in a pan turn out to be incredibly tasty if you cook the minced meat yourself, and do not buy it ready-made. In the first case, you can be sure that all the ingredients are fresh and of high quality. You can also adjust the fat content of minced meat - ideal when using fatty cutlet pork and lean beef. If you did not find fatty meat, then you can add a piece of bacon.

Ingredients

  • 350 g pork
  • 350 g beef
  • 2 onions
  • 2 eggs
  • 3 slices of loaf
  • 1.5 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp. l. bread crumbs
  • frying oil

Preparation

1. Cooking minced meat at home is quite simple. Wash pork and beef, dry and cut into small pieces. To make the meat curl better, you can freeze it slightly. Remove the husks from the bulbs and cut them into 2-4 pieces.

2. Twist the meat together with the onion through a meat grinder, at the end you can twist a crouton to remove the leftover meat from the meat grinder.

3. Add salt, black pepper and chicken eggs.

4. Soak loaf crackers or just fresh bread in water, then squeeze and send to the minced meat bowl, mix everything with your hands. If the minced meat is too dense and dry, you can add a small amount of ice water.

5. In a saucer, pour breadcrumbs... In order not to doubt that the cutlets will turn out delicious, it is better to make bread crumbs at home, especially since it is very simple and quick. Form a small cutlet with wet hands and roll in breadcrumbs on all sides.

Cutlets from mixed minced meat always get looser and juicier than minced meat of one type. Most best combinations for meat cutlets: pork and beef, chicken and pork, turkey and pork. Minced pork cutlets with semolina are an excellent base for a second course for lunch or dinner. You can diversify their recipe by replacing semolina another. Only in this case, you need to use it boiled. For example, scroll with the bow boiled buckwheat or millet. Such cutlets are nourishing, healthy and at the same time dietary and tasty. Cutlets are prepared in a frying pan by frying in vegetable oil or steaming. A side dish of fresh, stewed or pickled vegetables can complement their taste.

Taste Info Second courses of meat

Ingredients

  • Minced pork and beef - 500 g;
  • Semolina - 2 tbsp. l .;
  • Potatoes - 1 pc.;
  • Onions - 0.5 pcs.;
  • Chicken egg - 1 pc .;
  • Salt to taste;
  • Ground black pepper - to taste;
  • Vegetable oil - 30 ml.


How to cook minced pork cutlets with semolina

Scroll the onion and potatoes through a meat grinder. It is better not to use a blender for this, because the crushed particles in it will be of different sizes or the products will turn into a shapeless porridge. Add chopped ingredients to mixed minced meat.

Pour into chopped meat semolina. By the way, you can use dry or stale wheat bun instead. The dryness of the roll is a very important factor, since a fresh soft roll will not disperse in minced meat, but will turn into a solid piece of wet dough.

But, in this case, first you need to soak the bread in liquid (water, milk or cream of any fat content), and then scroll it with the onion through a meat grinder. If the loaf is in water, then it will need to be squeezed out. And if in cream, add them to the minced meat too, the cutlets will be very tender.

Season the ingredients to taste with salt and ground black pepper. Although red or white ground pepper, cardamom, dried or fresh garlic, nutmeg. You can also take special ready-made spices for meat. Even Georgian suneli hops will perfectly complement the taste of the dish.

Mix the ingredients well with your hands.

Break one chicken egg or two quail eggs into the resulting minced meat.

Stir the ingredients again and beat off the minced meat. This is necessary so that the liquid components (egg, onion and potato juice, milk from a roll) soak well the tissues of meat and grains of semolina, and the pork and beef cutlets are juicy and soft. Take all the minced meat in your hand and gently toss it back into the bowl. Repeat this procedure one more time, no more. Otherwise, the opposite effect will occur and the liquid will come out of the minced meat. Form cutlets from the minced meat prepared in this way. Further, the workpieces must be immediately subjected to heat treatment - fry in oil or steam. Some of the products can be frozen for future use.

Preheat in a frying pan vegetable oil, add a slice of butter to it for flavor. Place patties in a skillet.

Fry the cutlets with semolina until golden brown on the underside. Turn them over to the other side with a spatula or prying the cutlets with two forks. Now put the lid on the skillet and reduce the heat. So, the minced meat inside each cutlet will be well fried until fully cooked, and the crust will remain crispy.

Check the readiness of meat cutlets with a puncture with a sharp knife or toothpick. A colorless meat juice should appear. Red juice indicates that the cutlets need to be fried a little more.

Minced pork cutlets with semolina are ready. Serve them with. The cutlets themselves can be lightly drizzled with melted butter for a more appealing look and enticing aroma.