Minced pork cutlets are a very common dish. The popularity of cutlets is due to their simple preparation, as well as the possibility of freezing for future use, which is very convenient. The taste and appearance of pork cutlets depends on some subtleties that should be taken into account when preparing them.
It is necessary
- You will need:
- - 1 kg of minced pork
- - 1 large onion
- - 2 cloves of garlic
- - 200 g of white bread or 100 g of oatmeal, which does not require cooking
- - 50 g fresh parsley
- - salt and black pepper to taste
- - bread crumbs or flour
- - vegetable oil for frying
- - 100 g butter
- - 1 egg
Instructions
Step 1
Peel and finely chop the onion. Heat a small amount of vegetable oil in a skillet and fry the onions in it until soft and translucent. Fried onions in cutlets give them extra juiciness and a more piquant taste. Place the fried onions in the minced pork.
Step 2
Cut the crust off white bread or loaf and soak it in a little cold boiled water. Many housewives soak bread for cutlets in milk, but this should not be done, since cutlets with the addition of such bread will turn out to be less juicy. Place the soaked bread in the minced meatballs. If the water is not completely absorbed into the bread, squeeze it out to drain the excess liquid. Instead of white bread, you can use non-boiled oatmeal.
Step 3
Wash and dry the parsley. Chop the herbs finely or chop them in a blender. Grate the garlic on a fine grater or pass it through a press. Add chopped herbs, garlic, salt and black pepper to your chop to taste. Knead the minced meat well and form cutlets out of it. Place a small piece of butter inside each cutlet for extra juiciness. To prevent the minced cutlet from sticking to your hands while sculpting, moisten them with water.
Step 4
Shake the egg. Dip the patties in flour or breadcrumbs and then in the egg. Heat a skillet with vegetable oil well and place the cutlets on top of it. To prevent the cutlets from falling apart, first quickly fry them over high heat, then bring until tender over low heat. When frying under a closed lid, the cutlets will turn out to be more juicy and fluffy, when frying without a lid, they will be more crispy.
