Pork cutlets, the recipe of which we will consider below, can be prepared in different ways. Some cooks fry them in a pan, while others prefer to bake them in the oven. In addition, there are such housewives who use exclusively steam cutlets. Today we will present you several ways to prepare such products. Which one to use is up to you.
Step by step recipe for delicious pork cutlets
Surely there are no such people who would not love delicious fried cutlets. If you have not tried to cook such products yourself before, then it's time to do it.
So the recipe delicious meatballs from pork requires the use of:
- onion sharp - 2 heads;
- fresh pork without fat - about 1.5 kg;
- freshly ground pepper and sea salt - apply to taste;
- crumb of white bread - from two pieces;
- fresh whole milk - ½ cup;
- raw chicken eggs - 1 pc.;
- potatoes - 1 small tuber;
- sunflower oil - for frying;
- breadcrumbs - optional.
Preparation of minced pork
How should pork cutlets be made? The recipe for these products requires the preparation of fragrant and homogeneous minced meat. To do this, fresh meat is thoroughly washed in cool water, and then cut into large pieces and ground in a meat grinder. Exactly the same is done with large heads of onions. After that, both components are combined, flavored with pepper and salt. Also, grated raw potatoes, a crumb of white bread soaked in whole milk, and raw egg. All ingredients are thoroughly mixed until a homogeneous minced meat is obtained.
Product forming
How should pork cutlets be formed? This recipe does not require any special equipment. To form semi-finished products, they take about 2 large spoons of freshly prepared minced meat in their hands and mold a cutlet out of it. Then it is rolled in breadcrumbs. After that, proceed to the formation of all other semi-finished products.
The process of frying in a pan with oil
How should pork chops be fried? The recipe for this dish requires the use of a thick-walled pan. About 40 ml of sunflower oil is poured into it and heated a little. Then several semi-finished products are laid out in a hot dish and fried on both sides for 13-15 minutes. During this time, the cutlets should be fully cooked, become ruddy and juicy.
We serve the dish to the table
Fried minced meat (pork) cutlets, the recipe of which we reviewed above, should only be served hot. At the same time, they are recommended to be consumed together with some kind of side dish (for example, mashed potatoes or boiled pasta) and a piece of bread.
Oven-baked cutlets: recipe
Beef, pork are excellent raw materials for cooking delicious and tender cutlets. As a rule, such products are fried in a pan. However, in this section of the article, we decided to tell you about how they can be baked in the oven. For this we need:
- spicy onion - 2 heads;
- fresh pork without fat - about 600 g;
- young beef - about 500 g;
- freshly ground pepper and sea salt - apply to taste;
- crumb of white bread - from two pieces;
- fresh whole milk - ½ cup;
- raw chicken egg - 1 pc.;
- fresh parsley and dill - 1 small bunch each;
- sunflower oil - for frying;
- breadcrumbs- at your look.
Making mixed stuffing
The recipe for chopped pork and beef cutlets is very popular with those who prefer to eat the most satisfying and tasty products baked in the oven. Before preparing such a dish, you should make mixed fragrant minced meat. To do this, thoroughly wash pork and beef, removing all inedible elements from them. Then the meat product is finely chopped sharp knife. Large onion heads are crushed in exactly the same way. Then they are laid out in a deep bowl along with the meat product, peppered and salted. After mixing the ingredients, they add a raw chicken egg, a crumb of bread soaked in milk, chopped parsley and dill. The output is very fragrant and homogeneous minced meat.
Formation of cutlets
According to the method of formation, the presented recipe for chopped pork and beef cutlets is practically no different from the one described above. To do this, take the required amount of minced meat in your hands and form a ball out of it. After flattening the product, it is rolled in breadcrumbs, and then proceed to the manufacture of another semi-finished product.
Heat treatment process
Minced meat (pork) cutlets, the recipe of which we are considering, should not only be baked in the oven, but also pre-fried in a pan. To do this, sunflower oil is strongly heated in a saucepan, and then semi-finished products are laid out. Fry them on both sides over high heat until golden brown (within 2-3 minutes). After this, the products are laid out on a baking sheet and sent to the oven. At a temperature of 190 degrees they are cooked for 40 minutes. The specified time is enough for the products to bake well, become ruddy and juicy.
Serving to the table
Having prepared delicious meatballs in the oven, they are carefully removed and distributed on plates along with a side dish. Eat such a lunch with a slice of bread and a salad of fresh vegetables.
Making steam cutlets
How to make steam pork cutlets? We will present a photo, a recipe for preparing these products right now. For this we need:
Cooking minced meat
Minced meat for such a dish is prepared the classic way. Fresh pork without fat is thoroughly washed in cool water, and then cut into large pieces and chopped in a blender. Together with the meat product in the kitchen device, onion heads are also converted into gruel. Then spices are added to the minced meat, a raw egg and a crumb of bread soaked in milk.
Product forming
After cooking minced pork it is picked up in the amount of 2 large spoons and form a cutlet. Then the product is rolled in wheat flour. By analogy, all other semi-finished products are made.
Cooking meatballs in a steamer
Having formed all the pork cutlets, immediately proceed to their heat treatment. To do this, take a double boiler and lubricate its mesh with any cooking oil or vegetable oil. Then all the products are laid out in the bowl. They are covered with a lid and steamed for 46 minutes. During this time, the minced pork should be fully cooked and become soft.
Serve right for dinner
After the pork cutlets have been steamed, they are carefully removed from the grid and distributed on plates. In addition to the products, a tasty and satisfying side dish is prepared. It is advisable to consume such a lunch with vegetable salad and a piece of gray bread.
Summing up
As you can see, in the preparation of pork and beef cutlets there is nothing difficult. Moreover, they can be done using different devices. If you wish, you can cook such products with the addition of mushrooms, various vegetables (for example, carrots or pumpkins), herbs, green beans, and so on. For greater juiciness for pork cutlets, it is recommended to separately make tomato or creamy gravy.
Probably, there is not a single person who would refuse to try cutlets. They are prepared from meat and fish, vegetables and even porridge. Delicious, juicy cutlets, for example, from pork - ideal for breakfast (you can fry them with scrambled eggs), lunch (serve with pasta, mashed potatoes or buckwheat) or dinner (just add a little steamed, stewed or fresh vegetables).
Unfortunately, not everyone knows how to cook juicy pork cutlets, and this is not very difficult, you need to know a couple of secrets and follow simple rules.
Rules and secrets:- Any juicy recipe starts with right choice meat. From the tough meat of an elderly animal, with all the tricks, it will not be possible to cook tasty and healthy cutlets. Therefore, the meat must be fresh (preferably today's). Light: pork - pink, veal - light red, beef - rich red. In no case do not take dark red or burgundy meat.
- The second secret is that meat should not be lean. You should not go to the other extreme, too fatty meat will not make juicy cutlets either, we choose from pork cervical part, from veal - dorsal tenderloin or.
- Vegetables give juiciness to cutlets. You can add a couple of onions, 2-3 not very large potatoes or a small zucchini to the minced meat (per 1 kg). In addition, be sure to knead the minced eggs, chicken or quail. Unsweetened bun or loaf soaked in milk will also add juiciness to cutlets.
Ingredients:
- a piece of pork neck with fatty layers - 1.5 kg;
- white wheat loaf - ½ pc.;
- low-fat milk or cream - 0.4 l;
- rock salt without additives - 2 pinches;
- freshly ground pepper in a mill - 1 small pinch;
- onions or white bulbs - 0.2 kg;
- boiled white potatoes - 3 pcs.;
- quail egg Grade I - 12-15 pcs.
Cooking
We start by cutting the meat not very large (about Matchbox) slices, peel onions and potatoes. Soak slices of loaf in milk or cream. We grind meat in a meat grinder with a large nozzle or chop meat with a food processor or blender, grind onions and potatoes in a separate bowl, 
squeezing juice. We squeeze the bread and also grind it. We combine the minced meat, vegetables, bread, add salt, pepper, eggs, mix and start beating the minced meat. Can you put it in plastic bag. The better the minced meat is repulsed, the more juicy the pork cutlets will turn out, the recipe for which is simple, fry in a pan over heated sunflower oil small cutlets for 3 minutes on each side.
According to the same recipe, we prepare cutlets from minced beef and pork, they will turn out to be the most juicy if you take 2 parts of pork and 1 part of veal.
Minced pork cutlets are a great option for lunch, and 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.
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
Ingredients
Pork - 1 kg
Potato - 300g
Bulb - 2 large
Garlic - half a head
Egg - 2 pieces
Sour cream - 3-4 tablespoons
Wheat crumb - a third of a loaf
Parsley - a small bunch
Breadcrumbs
Salt, black pepper
Cooking method
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"
Ingredients
Pork lean - 1 kilogram
Potato - 3 large tubers
Garlic - 5-6 cloves
Russian type cheese - 200 g
Egg - 2 pieces
Salt, freshly ground black and white pepper, oregano, rosemary - to taste
Cooking method
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 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.
Ingredients
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
Eggs - 2 pieces
Sour cream 15% fat - 2 tablespoons
Breadcrumbs, vegetable oil - for frying
Salt, sweet paprika powder - to taste
Cooking method
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
Ingredients
Pork - 700 g
Wheat bun (crumb) - a third of a loaf
Garlic - 2 cloves
Onion - 1 medium or large (to taste) onion
Mushrooms (you can prefer oyster mushrooms) - 300 g
Egg - 2 yolks
Carrot - 1 small root vegetable
Milk - 2/3 cup
Vegetable oil
Salt, pepper, herbs (thyme, parsley, dried dill)
Cooking method
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
Ingredients
Pork with fat - 700 g
Carrot - 1 piece of medium size
Semolina - half a cup
Egg - 2 pieces
Pork or beef liver (you can also take poultry liver) - 200 g
Salt, black pepper, dry herbs to taste
Oil for frying meatballs
Cooking method
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.
Ingredients
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
Eggs - 4 pieces
Canned corn - 4-5 tablespoons
Champignons - 4-5 small mushrooms
Breadcrumbs
Salt, pepper, dried parsley
Vegetable oil for frying
Cooking method
Hercules brew with boiling water and leave to cool completely. Wash, peel and cut potatoes 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"
Ingredients
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
Eggs - 2 pieces
Sausage cheese - 200 g
Breadcrumbs, salt, oil for frying
Cooking method
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.
Step-by-step recipes for cooking juicy and tender minced pork cutlets in a pan
2018-09-13 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
10 gr.
12 gr.
carbohydrates
17 gr.229 kcal.
Option 1. Classic recipe for pork cutlets in a pan
Homemade pork cutlets are juicy, satisfying and very tasty. They can be cooked in the oven, slow cooker or steamed, but they are especially tasty if they are fried in a pan.
Ingredients
- half a kilogram of pork neck, shoulder blade or loin;
- two onions;
- half stack. breadcrumbs for breading;
- 160 g of white bread;
- 30 ml of refined oil;
- to taste freshly ground pepper and kitchen salt;
- 100 ml boiled water.
Step-by-step recipe for pork cutlets in a pan
Wash pork meat under running water warm water, cut off the films. Cut the meat into small pieces.
Two onions free from the husk, rinse and cut into quarters. Chop the onion with a blender or twist in a meat grinder. Grind the meat too.
Step 3:
cut crusts off white bread. Put the crumb in a small cup, fill with water and leave to swell for ten minutes. Squeeze out the bread and send it to the minced meat. Knead thoroughly with your hands, lightly beating, pre-pepper and salt.
Divide the minced meat into six parts, roll each into a ball and make cutlets. Pour crackers into a plate and roll the blanks in them. Lay out on a board and leave for five minutes.
Heat refined oil in a frying pan. Put the cutlets in it and fry on high heat for a couple of minutes. Then turn over and brown for another two minutes on the other side. Reduce heat and cook, flipping, for another eight minutes on each side.
Bread can be soaked in water or milk. As for its quantity, take rolls in proportion: for three parts of meat, one part of bread. Serve the cutlets with gravy or garnish. Beat the minced meat carefully so that it becomes homogeneous and plastic.
Option 2. A quick recipe for minced pork cutlets in a pan with an apple
Minced pork cutlets - juicy and incredible tasty dish which would be a great addition to vegetable garnish or pasta. They will be better absorbed if you put a piece of an apple in each blank.
Ingredients
- to taste kitchen salt and freshly ground pepper;
- three cloves of garlic;
- two apples;
- 750 g minced pork;
- two egg whites;
- refined oil.
How to quickly cook minced pork cutlets in a pan
Season the minced pork with freshly ground pepper and salt. egg whites lightly salt and beat until fluffy foam. Enter them into minced meat. Stir gently.
Free the garlic slices from the husk. Finely chop them and combine with the rest of the ingredients. Knead thoroughly and beat off the edge of the dish.
Wash the apples, cut off the peel and remove the core. Cut the fruit into small pieces. Take some stuffing, form a ball out of it. Slightly flatten. Place an apple slice in the center.
Put the blanks in a frying pan with hot oil and fry until golden brown on both sides over high heat. Cover with a lid, twist the heat to a minimum and simmer for 15 minutes.
To make the cutlets juicy, add a little bacon to the minced meat. Start frying over high heat so that the golden crust seals the juice inside, then bring to readiness by reducing the heat.
Option 3. Pork cutlets in a pan with oatmeal and zucchini
In the season of zucchini, you can cook pork cutlets with the addition of this vegetable. This makes them tender and juicy. The dish is prepared from affordable and simple products.
Ingredients
- minced pork - 700 g;
- 100 ml of sunflower oil;
- 100 g oat flakes;
- 350 g zucchini;
- 160 g breadcrumbs;
- 20 g dill;
- 1 egg;
- 150 g of turnip.
How to cook
We shift the minced pork into a deep bowl. My zucchini, cut off the peel and grind in a meat grinder with a large grate. We throw the vegetable mass on a sieve and leave it to drain the juice.
We clean the onion from the husk, chop it into small cubes, and sauté in heated vegetable oil until golden brown, stirring constantly. Cool the fried onion and add to the minced meat. We also send oatmeal, an egg and finely chopped dill here. Pepper, salt and mix thoroughly.
Pour the breadcrumbs into a plate. With wet hands, we form small cutlets from minced meat, bread them in breadcrumbs and fry until cooked in hot oil. Lay out on paper towels.
Serve cutlets with sauce, marinated or fresh vegetables. The mixed minced meat should be left for at least half an hour so that the oatmeal swells.
Option 4. Minced pork cutlets in a nut-breaded pan
The best addition to any side dish is delicious homemade pork cutlets. Thanks to the nut breading, they are juicy and tender.
Ingredients
- to taste spices;
- 600 g minced pork;
- stack wheat flour;
- three small onions;
- 50 g of walnuts;
- four slices of garlic;
- 100 g of white bread;
- three eggs;
- 100 ml sour cream.
Step by step recipe
Slices of white bread break into pieces, put in a cup and pour water. Let it swell for ten minutes. We clean the onions from the husk and chop finely. Pass the peeled garlic slices through a press.
Add chopped vegetables to minced pork White bread after pressing it out. Here we drive eggs, add half a glass of flour, sour cream. Season with spices, salt. Thoroughly knead the minced meat with your hands, slightly beating.
We place the kernels of nuts in a bag and crush with a rolling pin. We combine the nuts with the remaining flour, add spices and salt. We stir. Wet hands in water, form small meatballs from minced meat. Panning in nut mix and put it on a hot pan with oil. Fry over moderate heat for ten minutes on each side.
The breading will turn out even tastier and more aromatic if the nuts are pre-fried in a dry frying pan until lightly browned.
Option 5. Minced pork cutlets in a pan stuffed with mushrooms
For a festive feast, you can cook delicious and fragrant pork cutlets stuffed with fried mushrooms.
Ingredients
- 60 ml of refined oil;
- half a kilogram of minced pork;
- 100 g of premium flour;
- 250 g of champignons;
- a bunch of greens;
- eggs;
- 100 g oat flakes.
How to cook
Pour oatmeal into a cup, beat in an egg, mix and leave for a quarter of an hour.
Peel the mushrooms, wash and finely chop. Heat two tablespoons of oil in a frying pan. Put the mushrooms in it and fry them, stirring, over moderate heat. Rinse greens, dry and chop. Add to mushroom stew, stir and refrigerate.
Combine minced pork with swollen oatmeal, herbs, pepper and salt. Knead and leave for ten minutes. Take a serving of minced meat the size of a chicken egg. Form a cake directly on the palm of your hand. Put some fried mushrooms in the middle. Make the cutlet so that the mushrooms are inside. Bread the blanks in flour. Fry until golden brown in a hot skillet over moderate heat.
You can add some beef or chicken to minced pork. So the cutlets will not be so greasy. If there are no mushrooms, you can make the filling from any other mushrooms.
Meatballs have always been a favorite meat dish in our family, and my mother cooked them often. She made cutlets small, fried, but when I grew up and got married, my mother-in-law taught me how to make them lush and juicy. This recipe has become a favorite in my family. And today we are preparing pork cutlets, I represent the most delicious recipe step by step with a photo, try it, you will definitely like it. The recipe is simple, the result is excellent. Boil rice or mashed potatoes, make a vegetable salad, and you have a wonderful lunch or dinner ready.
Ingredients:
- 0.5 kilo minced pork
- 1 potato
- 1 egg
- 1 zucchini (or no)
- Several cloves of garlic
- 1 bulb
- Salt pepper
- frying oil
If the minced meat is already cooked, just transfer it to a bowl, but I prefer to buy a good piece of meat and grind it myself. So you know exactly what is put in minced meat, pure meat and without any suspicious additives, as is the case in a store-bought product.
Tip: when you rub potatoes and zucchini, leave them for 10 minutes, and then squeeze the yushka out of them well, otherwise the minced meat will turn out liquid.
Now we connect all the products.
Add salt, pepper. According to my observations, you need to salt and pepper well, otherwise there will be unleavened cutlets. But - it's a matter of taste. We mix everything, we get juicy minced meat for cutlets. I never add bread.
Next, you need to do this: lift the minced meat from the bottom with your palms from the bowl, lift it up and throw it with force and the bowl (without fanaticism, otherwise you will splatter the meat on the walls!). And so 20 times. This is done so that the stuffing acquires a denser structure. If the minced meat is store-bought, liquid (it happens), then do not put the zucchini, otherwise it will turn out to be a completely liquid consistency.
Now we form cutlets. Heat oil in a frying pan and set to fry.
Frying options
Option one: immediately fry on high heat on both sides, then bring it to readiness on a slow fire under the lid. This is for little kittens.
Option two: to make cutlets lush and juicy, you need to blind them large, fry over high heat, pull them into a saucepan, pour in a little water and steam under a lid over low heat. I made the cutlets not large, the fire was medium, and they were perfectly fried by me.
Tip: after removing 1 patty from the heat, break it open and see if it is ready, so you will immediately find out whether it needs to be steamed, or already enough. Immediately taste for salt and pepper - the minced meat for the next cutlets can be salted / peppered if necessary.
Everything, our pork cutlets, juicy and tasty, are ready, I hope you liked my simple recipe?
