Classic Cutlets
by Editorial Staff
Juicy and ruddy homemade minced meat cutlets are the perfect family dish, simple and versatile. It is not difficult to cook home-style cutlets, but there are small secrets of delicious meat cutlets.
Cook: 40 mins
Ingredients
- Beef – 600 g
- Pork – 500 g
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- White bread, stale – 120 g
- Milk or cream 10% – 70 ml
- Yolks – 2 pcs.
- Melted butter – for frying
- Wheat flour – for breading
- Salt – 4 pinches (to taste)
- Ground black pepper – 2 pinches (to taste)
Directions
- Prepare the necessary foods for homemade cutlets. The meatballs are best prepared with mixed ground pork and beef. For minced meat, use beef pulp and fatty pork.
- Cut the crusts from the bread and soak the bread in the milk.
- Peel and cut the onion and garlic into pieces.
- Prepare the meat, cut the veins, films from it and cut into small pieces. (If there is no fat on the pork, then additionally cut 100-150 g of lard without the skin.)
- Pass the meat, onions and garlic through a meat grinder.
- Add bread squeezed from milk, yolks, salt, pepper to the minced meat.
- Mix well (knock out) the minced meat until it “white threads”, cooling it if possible. (You don’t need to add eggs (yolks) to the minced meat, but in this case you need to be especially careful to knock the minced meat by throwing it into a bowl. It is advisable to add a couple of tablespoons of ice water to the minced meat when knocking out.)
- Form minced meat patties (chilled) with wet hands.
- Dip the meatballs in flour (leave in the refrigerator for a few minutes).
- Heat the ghee well in a skillet. Place the patties in a skillet and fry for 3-4 minutes over medium heat.
- Turn the patties over and fry on the other side for another 5 minutes, but cover the pan with a lid so that the patties are steamed inside. Minced meat cutlets are ready if clear juice is released from the cutlets when piercing them.
Place the homemade patties on a plate and serve hot.
Enjoy your meal!
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