Meat Cutlets Acording to Grandma’s Recipe
by Editorial Staff
In this recipe, I will demonstrate how to cook delicious cutlets according to my grandmother’s recipe. I don’t know about you, but I am very familiar with these cutlets, because I ate them with great pleasure all my childhood! If you do not know how to cook cutlets and are going to repeat their preparation according to this recipe, then do it exactly, and then you will definitely get very juicy and tasty cutlets!
Ingredients
- Pork – 1 kg
- Beef – 1 kg
- Bulb onions – 2 pcs.
- Eggs – 4 pcs.
- Bread – 250 g
- Milk – 1 glass + for mashed potatoes
- Flour – for breading
- Salt – 2 teaspoon + for mashed potatoes
- Freshly ground pepper – to taste
- Vegetable oil – for frying
- Fresh dill (optional) – for serving
- Large potatoes – 8 pcs.
Directions
- Cut the meat into large pieces. Our task is to cut the meat in such a way that the pieces fit into the meat grinder.
- We peel 2 onion heads and cut them into 4 pieces.
- We scroll all the meat we have through a meat grinder. We shift the scrolled meat into a deep bowl.
- Scroll the onion through the meat grinder. Transfer the onion to the meat bowl.
- Now we take the bread. It is important that it is dry, yesterday’s, as fresh soft bread will add sourness to the minced meat. Remove the crust from the bread with a knife. Pour a glass of cold milk into a deep container. Soak pieces of bread in milk.
- When the bread is soft, squeeze it out and add to the minced meat bowl. Drive 4 eggs into the minced meat. Add salt. I add it at the rate of 1 teaspoon per 1 kg of meat. Pepper to taste.
- Mix the minced meat. This should be done slowly, as it should, so that in the end the minced meat becomes viscous and homogeneous. Now we make cutlets from minced meat. I don’t know about you, but I like classic oval cutlets. In terms of thickness, I advise them to make them 1.5-2 centimeters, not thicker.
- Pour flour into a flat plate. Dip each cutlet in flour.
- We put the pan on a fire just above average. Add some vegetable oil and distribute it evenly over the surface of the pan. When the pan is warmed up, put the cutlets on it. Fry meat patties for 3 minutes on each side. Then fry the cutlets for another 1 minute on each side, so that the cutlets are completely cooked inside.
- We spread the cutlets on paper towels to drain the excess fat. My grandmother, of course, did not do that, but I prefer to do that.
- I don’t know about you, but I associate cutlets only with mashed potatoes, so I propose to cook it to serve cutlets with it. Peel and rinse the potatoes under running water. Cut the potato tubers into medium-sized pieces. I do this only so that it cooks faster. We transfer the potatoes to the pan. Fill with water so that it covers the potatoes. Add salt to taste. Bring the water to a boil. Cook the potatoes for 10 minutes, until tender. Then we drain the water. Add a little room temperature milk and puree the potatoes with a crush.
- Let’s start serving the dish. Put mashed potatoes and a few cutlets on a plate. Decorate the dish with a sprig of dill if desired.
Enjoy your meal!
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