Cutlets from minced pork. Juicy minced pork cutlets

Good day for all food lovers! Everyone in our family loves pork cutlets and no one is afraid of fat content. Therefore, today I present three step-by-step recipes for cutlets from minced pork. You can cook them in the oven or in a pan. And also steamed in a double boiler or in a slow cooker - such a dish will be much less high-calorie.

1. I also peel my potatoes, onions and garlic. I wash the pork, dry it with a napkin and cut it into small pieces. Cut the meat, depending on how it is convenient for you to grind it - in a meat grinder or in a blender.

2. I pass the meat through a meat grinder twice. Potatoes, onions and garlic at a time. In this mass, I add half a glass of water, break one egg, salt and pepper. You can add other favorite spices as well. I mix the stuffing well. And I beat it a little more - I slap a lump of minced meat on the bottom of the bowl. This increases the stickiness of minced meat so that the cutlets do not fall apart when frying.

3. I proceed directly to the preparation of cutlets. Forming cutlets, I periodically moisten my hands with water so that the minced meat does not stick to my hands.

4. For rolling cutlets, I will use flour. You can also use breadcrumbs for this purpose. I roll each cutlet into flour carefully, from all sides.

5. I put the pan on the fire and pour three tablespoons of vegetable oil. When it gets hot, I put the cutlets in. I fry on both sides for 3-5 minutes, until white juice begins to appear from them. And immediately remove the cutlets from the pan.

Everything is ready! Invite your family and guests to taste delicious meatballs.

When you need to cook cutlets a lot and quickly, I make them on a baking sheet in the oven. This saves a lot of cooking time. And you don’t need to stand by the stove, and the fat doesn’t splatter from the pan.

And one more important point. In the oven, cutlets will never fall apart. Whatever stuffing you take and no matter how you cook it.

How to cook:

1. Be sure to wash the meat and dry it with napkins. I clean and wash onions and garlic. I cut off about 150 gr from a white loaf. It's three slices. I cut off the crusts and fill with milk.

2. I have it quick recipe, so I won’t twist the meat in a meat grinder, but grind it in a blender. I also throw in the peeled onion and garlic.

3. I mix the soaked loaf with minced meat. There I break the egg, salt and pepper. You can add any spices you like at this stage.

I consider it unnecessary to roll cutlets in flour or breadcrumbs. After all, we cook them in the oven.

From the finished minced meat I form cutlets and spread immediately on a baking sheet covered with foil. If desired, the foil can be oiled.

4. I put the baking sheet in preheated to 250 degrees. oven. The dish takes about 45 minutes to prepare. During baking, I pour several times with fat that has stood out from the cutlets. If you don’t want to grease several times, then grease all the cutlets once with mayonnaise. They will be beautiful and ruddy.

Juicy and soft meatballs are ready! I spread them from a baking sheet on a dish, pour over the juice and decorate with herbs. This is so fast and delicious!

How to cook steamed pork cutlets - Dukan's video recipe

Recipe from GetYourself Fit video channel. Such pork cutlets with oatmeal can be cooked in a double boiler or in a slow cooker. Despite the fact that they will not be fried, they are still very tasty and fragrant. And very low calorie.

I hope that everyone who wants to lose weight has already guessed that it's not the calorie content of the dishes, but the amount eaten. That's all for me. Thanks to everyone who cooked with me today and bon appetit!

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Pork cutlet rightfully occupies one of the the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Cutlet in Russia: a brief historical excursion

Minced meat has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name "cutlet" came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, cutlet from appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, an egg and spices. The mixture is crumbled and fried until cooked in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it must be fresh, not thawed (and certainly not frozen), and secondly, the pork must be from the top of the carcass (where less muscle), and thirdly, it should not have an extraneous (not characteristic of meat) smell.
• From a piece of pork, you need to cut the veins and cut off the films - everything that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat with a mixture of spices (optional) and cool slightly. This will make it possible to make fragrant pork cutlets.
• A recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• In minced meat, add eggs soaked in milk and squeezed White bread, mix with finely chopped onion and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for minced meat to be combined with chopped frozen meat before frying. butter or adding a piece of chilled meat to the middle of the cutlet.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large portions

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets "in Russian"

• Examine the piece of pork, cut into pieces, transfer to a bowl. If you cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Place in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, crush with your hands into small pieces.
• Finely chop the onion. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Mix with prepared onions, salt and pepper, place in the refrigerator to cool.

Preparing the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, put the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until a homogeneous mass is obtained (as for an omelette).

The sauce is necessary for coating the mince cake before dipping in breadcrumbs.

This process is necessary to obtain a firm (but not hard) crust on the cutlet, so that during frying a juicy pork cutlet is obtained, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until a steep foam.
• Carefully combine with chilled minced meat, gently stirring.
• Put a saucepan on the fire (preferably use a deep cast-iron skillet), pour in sunflower oil(half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form a second portion of cutlets, it is advisable to remove all small remnants from the first portion from boiling oil (they spoil appearance the next batch), fry the cutlets, transfer to a dish for the oven.
• Place the cutlets in a preheated oven, they should reach readiness within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "in Russian" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with salt. As a garnish it can be boiled potatoes, puree, rice or multi-ingredient vegetable salad.

The most nutritious, beautiful, delicious option homemade dinner is meatballs. Baked, fried or steamed, they are always equally beautiful. Professionals advise novice housewives to first learn how to make pork cutlets, and then master the rest of the minced meat.

How to cook delicious pork cutlets

Whatever recipe you choose from the photo, the basis of this dish is always minced meat, so the preparation of pork cutlets begins with meat processing. A meat grinder or a blender will help grind it - it depends on the desired consistency of the final product. After that, salt, spices and a binder are necessarily added: mostly an egg, but some housewives prefer grated potatoes or soaked bread. Final stage- heat treatment - requires the right approach:

• When frying, the meatballs are breaded and need a lot of oil, otherwise they will stick.
• When steaming, place them at a distance from each other.
• If you are working with an oven, it is better to bake in foil or a bag, and then brown on the grill.
• You can also cook using a microwave, but then the cutlets are half-filled with water, and the power is set at 70%.

Minced pork

Such a basis is considered a classic, for most housewives it is a win-win from the standpoint of meat juiciness. but high fat content makes it undesirable for people with gastrointestinal disorders, overweight, heart and vascular problems. But according to palatability minced meat for pork cutlets is ideal, and even without the addition of butter, sour cream, eggs, it remains very tender. A few tips:

• Take a clipping - this is the best part for meatballs, meatballs and similar products, especially if frying is planned.
• Did you get a dry piece? Add a little fat directly at the time of working with a meat grinder.
• For this meat, the best seasoning is simple black pepper and ... a small pinch of sugar. The introduction of the latter provides juiciness to the finished product. You can add some dry (!) celery.

Minced pork and beef

The combined base has a lower fat content than the classic pork, therefore it is in great demand. Additionally, this reduces the cost of the dish, which makes it more affordable for consumers. Minced meat for pork and beef cutlets is prepared similarly to the traditional one: they are twisted through a meat grinder or chopped with a blender, be sure to salt and supplement with grated onion. For beef, a shoulder blade is excellent for this dish, although you can work with a sirloin.

The nuances of maintaining juiciness without increasing fat content from professionals:

• Pour in a couple of tablespoons of boiling water while kneading.
• Grate the onion with a large raw potato, twist with the last portion of meat through a meat grinder.
• If adding stale bread, soak with black tea.
• Do not use milk and egg white- they make the beef tougher when cooked.

pork cutlet recipe

If you have made stuffing, we can assume that 50% of success has already been received. It remains only to find interesting recipe delicious meatballs from pork, which you will like according to the set of complementary components. Vegetables, unsweetened fruits (an apple is already a classic of such a dish), dried fruits, and cheese may be present here. The recipes with photos below are as diverse as possible, so you will definitely find something to your liking.

From beef and pork

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 2432 kcal.
• Destination: for lunch.
• Kitchen: home.

Minced pork and beef cutlets outperform classic pork cutlets by reducing caloric content with fat content. They are not so hard perceived by the digestive tract, cause less damage to the figure. For better assimilation, it is recommended to put a slice of an apple into each meatball when forming. Step by step recipe cooking cutlets will help you master this simple science.

Ingredients:

• minced pork and beef - 700 g;
• apples - 2 pcs.;
• salt;
• garlic cloves - 3 pcs.;
• salt;
• egg white - 2 pcs.

Cooking method:

1. Salt the twisted meat, add whipped protein, chopped garlic.
2. Divide into 10 parts. Make cakes, put apple slices in the center of each.
3. Bake meatballs wrapped in foil for 45 minutes at 180 degrees.

Pork

• Time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 1837 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

The recipe for juicy pork cutlets has its own zest - this is the choice of meat. Use a spatula or tenderloin, otherwise the final result will be dry. Professionals advise to give up eggs with milk: it is better to add grated onions and a little stale bread drenched in boiling water. Of the spices, this step-by-step recipe for making cutlets involves only a pepper mixture.

Ingredients:

• minced pork - 600 g;
• bulb;
• black bread - 100 g;
• pepper mixture.

Cooking method:

1. Bread slices pour boiling water.
2. Pepper the twisted pork mass.
3. Add grated onion, softened bread.
4. Place the formed cutlets in an oven dish, tighten it with foil. Cook for 50 minutes at 190 degrees.

With cheese

• Time: 50 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 2210 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

There are 2 options for how to cook such minced pork cutlets with cheese - fry or bake. The latter method will give you not a dietary, but light-calorie lunch (the figure for it is calculated above), and the first one will give you a beautiful crust. Bread is recommended stale, but it will have to be soaked in milk for 10-15 minutes. Bryndza can be replaced with any cheese.

Ingredients:

• minced pork - 550 g;
• bread - 110 g;
• milk - 4 tbsp. l.;
• spices, salt;
• cheese - 150 g;
• Dill.

Cooking method:

1. Pour milk over bread, squeeze after a couple of minutes.
2. Mix minced meat with a soft crumb, add spices, salt.
3. Form 8 cakes, in the center of each - cubes of cheese with dill. Close, make round cutlets.
4. Bake for 40 minutes, wrapped in foil.

Schnitzel in a pan

• Time: 25 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1667 kcal.
• Destination: for lunch.
• Cuisine: German.
• Difficulty of preparation: medium.

The ancestor of this satisfying meat dish there was a Milanese chop, which the Austrians altered in their own way, taking veal. Today, how to cook pork schnitzel is known all over the world: this is the same chop, but from the tenderloin, which is breaded and fried in a pan. If you have understood correctly how to prepare this dish, it will have an orange crispy crust.

Ingredients:

• pork tenderloin - 650 g;
• eggs - 2 pcs.;
• breadcrumbs - 5 tbsp. l.;
• frying oil;
• spices.

Cooking method:

1. Twist the tenderloin, salt, you can add pepper.
2. Beat the minced meat on the table 6-7 times.
3. Divide into 6 parts, make thick cakes.
4. Drizzle with beaten eggs, sprinkle with breadcrumbs.
5. Fry until bright brown on both sides. Do not simmer, serve immediately.

For a couple

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1831 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

If you're looking for a way to make a light but hearty meal, try steaming pork chops. Fatty meat will balance the introduction of grated vegetables, and the absence of frying will reduce the load on the digestive tract. It is recommended to serve such cutlets with salad, but without mayonnaise dressing. If desired, you can use the pork and beef version of the base.

Ingredients:

• minced pork - 600 g;
• carrot;
• celery root;
• higher egg cat.;
• seasonings.

Cooking method:

1. Twist minced pork with vegetables. Season.
2. Add beaten egg, mix.
3. Form cutlets, cook in a double boiler for half an hour.

In a slow cooker

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 3960 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

Pork cutlets in a slow cooker combine the features of baked and fried ones, so housewives are increasingly thinking about how to make them in this appliance, and not on the usual stove. There are a lot of advantages: oil does not splatter, you do not need to constantly monitor the pan, pork cutlets will stew and infuse themselves after frying, especially if you cook with gravy. Tomato juice with sour cream is perfect.

Ingredients:

• minced meat - 800 g;
• lard - 150 g;
• garlic cloves - 3 pcs.;
• eggs - 2 pcs.;
• onions - 2 pcs.;
• butter;
• sour cream - 100 g;
• tomato juice - 200 ml;
• flour - 3 tbsp. l.

Cooking method:

1. Mix minced meat with bacon, add grated onion, chopped garlic, beaten eggs. Sculpt cutlets.
2. Sprinkle with flour, fry on the same mode on both sides.
3. Pour water (300 ml), add sour cream, tomato juice. Cook on the "Frying" mode for half an hour.

In the oven

• Time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 1657 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

Some cooks are sure that minced pork cutlets in the oven are juicier than in a pan. For greater tenderness and giving them splendor, it is recommended to mix the meat base with semolina, which is used instead of flour. If you are not afraid of increasing calories, add a couple more tablespoons of sour cream or mayonnaise, but only made at home.

Ingredients:

• pork - 550 g;
• semolina - 2 tbsp. l.;
• greenery;
• sour cream - 2 tbsp. l.;
• salt, spices.

Cooking method:

1. Twist the pork, salt. Add torn greens, sour cream, spices.
2. Knead, beat, make cutlets. Roll in semolina.
3. Wrap in foil, bake for 50 minutes at 190 degrees. Brown on the grill.

With bread

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 2259 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade minced pork cutlets with a long loaf are almost a classic, which does not even require a recipe with a photo. Salt and pepper the meat, mix with the soaked crumb, bread and fry. They are prepared without eggs, and for the crust you can grind oatmeal - this is healthier and gives the cutlets an interesting taste. According to the traditional recipe, it is recommended to serve them with potatoes.

Ingredients:

• pork and beef / minced pork - 550 g;
• onion;
• greenery;
• loaf - 150 g;
• milk - half a glass;
• salt pepper;
• oat flakes.

Cooking method:

1. Pour the loaf with milk, squeeze out after 10-12 minutes (after softening). Mix with meat mass.
2. Add salt and pepper, torn greens, grated onion.
3. Form flat meatballs, roll in ground oatmeal. Fry in a special frying pan until crusty, darken under the lid for 25 minutes.

From pork and chicken

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 2943 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you take home recipe cutlets in Kiev and add a little fatty pork, the chef gets a hearty modification of the famous Russian dish, invented in late XIX centuries. Delicate juicy minced chicken and pork cutlets with a piece of butter inside and a playfully protruding bone are a classic of most restaurants. It is recommended to serve on croutons.

Ingredients:

• chicken breast- 400 g;
• pork - 250 g;
• butter - 110 g;
• bones from a bird (optional);
• greenery;
• flour - 4 tbsp. l.;
• eggs - 3 pcs.;
• ground crackers;
• frying oil.

Cooking method:

1. Turn pork with chicken fillet. Salt.
2. Make 8 cakes, in the center of each put a piece of butter, herbs.
3. Shape the patties into an ellipse. Pour in egg-flour batter, roll in breadcrumbs. Insert chicken bone on one side.
4. Fry until crispy.

Without bread

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 1213 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

Those who love very nutritious dishes should personally check out this recipe for minced pork cutlets without bread. Rice is recommended to use round, which is well boiled. Some housewives also pass it through a meat grinder so that after that they do not feel individual grains. For the purpose of cooking cutlets according to this recipe, different types meat.

Ingredients:

• minced pork - 200 g;
• rice - 3 tbsp. l.;
• garlic cloves - 3 pcs.;
• nutmeg - 1/4 tsp;
• salt, flour;
• butter - 15 g + for frying.

Cooking method:

1. Bring 1.5 cups of water to a boil, add washed rice. Boil for half an hour, letting it simmer slightly under a shifted lid.
2. Twist the pork mass with garlic, season nutmeg. Mix with butter, rice.
3. Make medium-sized cutlets, breaded with flour. Fry until crispy.

Video

Who doesn't love delicious meatballs with a variety of side dishes? My family and friends often ask me to cook this dish. And all because the cutlets are juicy and tender. As soon as I cook them, everyone flies as ordered!

We'll need

• We choose pork fatter or buy ready-made minced meat. I took a pork ham with fat - 800 gr,
• onion - 1 medium onion,
• garlic - 3-4 cloves,
• raw egg - 1-2 pcs,
• salt and spices. I usually take ground pepper (or a mixture of peppers), minced meat seasoning and suneli hops.

Cooking

I don’t really like purchased minced meat, I always try to make it myself (thanks to the electric meat grinder). But if there is no time to bother, then you can buy it.

I twist all the meat, onions and garlic in a meat grinder.

I mix with my hands - minced meat is ready.

After that, I add various spices (to taste), salt and an egg to it. I mix again. I let him stand for 5-7 minutes.

Then, on a hot frying pan with a small amount of vegetable oil, I begin to spread small cutlets. To do this, I wet my hands in water, sculpt small balls, crush them a little and the cutlets are ready.

Advice. Children are great for this “work” - they like to sculpt and crush these “balls” a little))

Many people like to stick it first, prepare it on a board and then put it all together in a pan. I usually post one at a time.

Since we have pork cutlets, we don’t need to fry for a long time. Enough in a hot frying pan for 2-3 minutes on each side. I get 2.5 pans from this amount of meat.

I put each fried portion in a saucepan. As soon as all the cutlets are laid, I add 50-100 grams of boiling water and put the stew on small fire for 15-20 minutes, gently stirring 3-4 times with a spatula or spoon. Sometimes I add a little along with water

Minced pork cutlets are a great option for lunch, and cold with a bun and a lettuce leaf - 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.

Dishes from it are liked by children; It is not bad to offer such cutlets to those who are recovering, as they strengthen their strength.

Pork cutlets - general principles

It is better to cook cutlets from minced pork rolled on your own. 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 grid.

Traditionally added to minced pork cutlets onion, but if you do not like it, you can use garlic. It is also customary to add a roll soaked in milk.

It is often advised to include pork meat cutlets in the number of ingredients raw vegetables: white 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 passed through a meat grinder along with pork.

It is better to put the egg in the minced meat not entirely, but only the yolk, otherwise the cutlets will be harsh. However, this is an amateur.

It’s not bad to put greens in minced pork cutlets too. It can be chopped, or you can also pass it through a meat grinder.

Recipe 1. Minced pork cutlets with parsley

Bulb - 2 large

Sour cream - 3-4 tablespoons

Wheat crumb - a third of a 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. Rinse the parsley first in a bowl, then with running water and finely chop. Combine all ingredients, add salt and pepper and mix well.

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

Recipe 2. Minced pork cutlets "Spicy"

Lean pork - 1 kilogram

Potato - 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 and chop if necessary. Pass all this through a meat grinder with a medium or fine grate in random order.

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

From the minced meat, form small cutlets 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 relatively a large number of vegetable ingredients not for the sake of economy, but because they give cutlets a unique bouquet of flavors, get rid of excess fat and increase the value for the human body. Even if you think that cutlets should not include anything but meat, rolls and onions, try it: the taste is very original.

Pork with fat - half a kilo

Potato - 2 small tubers

Carrot - 1 small

Sweet pepper, red is better - 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

Rinse and chop the pork and peppers. Peel potatoes and carrots and chop too.

Scroll meat and vegetables through a meat grinder, except for corn, and meat through a medium grate, and vegetables can also be through a small one. Add salt and paprika powder, two yolks and one protein, sour cream and corn to the minced meat. Mix everything thoroughly. Form oblong patties.

Whisk the remaining protein. Dip each cutlet in protein, and then bread in breadcrumbs and put on a hot frying pan. Fry over low heat on both sides until cooked through.

Recipe 4. Mushroom minced pork cutlets

Wheat bun (crumb) - a third of a loaf

Garlic - 2 cloves

Onion - 1 medium or large (to taste) onion

Champignons (you can prefer oyster mushrooms) - 300 g

Carrot - 1 small root vegetable

Milk - 2/3 cup

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

Soak the bread crumb in milk. Chop the onion, you can use a blender. Wash mushrooms, peel, cut into small pieces. Peel the carrots and grate very finely. Mushrooms with onions and carrots fried on vegetable oil almost ready. Cool down.

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

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

Recipe 5. Minced pork cutlets with carrots

Pork with fat - 700 g

Carrot - 1 piece of medium size

Semolina - half a cup

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

Salt, black pepper, dry herbs to taste

Oil for frying meatballs

Trim the fat off the meat and set aside. Peel carrots. Cut vegetables, liver and meat into pieces for a meat grinder and chop in it using a large-mesh grate. Beat eggs and pour into meat. Pour into minced meat semolina, salt, pepper and herbs, mix very carefully so that the semolina does not crumple, and leave to stand for half an hour.

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

Shape into medium-sized patties and fry in a 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. Cutlets from minced pork "Sur"

This is a recipe for minced pork cutlets with a surprise; This dish is especially popular with children.

Lean pork - 700 g

Potatoes - 2 pieces

Small oatmeal - half a cup

Tomato paste - 2 tablespoons

Sour cream - 2 tablespoons

Ham - bulk 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

Hercules brew with boiling water and leave to cool completely. Wash 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 skewers. cooled in cold water chop the eggs.

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

To form cakes from minced meat and wrap either ham, cheese, mushroom, chopped egg, or a teaspoon (or more) of corn in them. Bread in breadcrumbs to form small patties.

Fry the cutlets in oil until they are completely cooked.

Recipe 7. Minced Pork Cutlets "Sharp"

Pork any - about a kilogram

Cauliflower - 200 g

Sweet pepper - 2 pieces, preferably red

hot pepper - a 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

From the very beginning, put sausage cheese in the freezer, otherwise it will not rub.

Rinse and cut the meat, peel the cauliflower and pepper. Leaves and “stalks” do not need to be separated from cabbage - they should also be put in minced meat.

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

Add salt, 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 beetroot juice to give the cutlets a pinkish color.

Grate sausage cheese on the smallest grater (you can use a special grater for cheese), mix it with ground breadcrumbs and roll cutlets in this breading. Put them on a hot pan with enough oil so that the cheese does not stick.

Minced Pork Cutlets - Tricks and Tips

Of course, it is better to buy pork in a piece and make minced meat out of it yourself. Among other things, you can also adjust to your liking how finely the meat will be chopped.

You can add a little beef, chicken or liver to pork.

Breadcrumbs are also better to make yourself from a good fresh bread.

To make the stuffing softer and more airy, it must be “knocked out”. That is, already prepared minced meat is thrown quite strongly on the table several times. Sometimes they also “knock out” dense dough.

Serve minced pork cutlets with cucumber and lettuce salad, with stewed cabbage or other vegetables; it’s nice to serve pickled fruits or pickled cabbage with such cutlets. You should not supplement this dish with pasta or potatoes: they have too much starch.