Mashed potatoes with juicy, crispy cutlets are a classic combination. There are many branded recipes for making minced meat for pork, lamb, beef, fish or chicken mince. But the main secret is in the way of making cutlets.
It is necessary
- - 800 grams of pork / veal;
- - 200 grams of chicken breast;
- - 1 large onion;
- - 2 cloves of garlic;
- - 3 pieces of dry white bread;
- - 70 grams of frozen butter;
- - salt, pepper to taste;
- - nutmeg on the tip of a knife (optional);
- - bread crumbs.
Instructions
Step 1
Prepare minced meat from the meat (the meat will scroll easily if it is slightly frozen), pass through the meat grinder twice, so the cutlets will be more tender. Soak dry white bread in water (it is very important that the bread is dry), separate from the crusts without squeezing, add to the minced meat.
Step 2
Grate the onion and garlic on a coarse grater, add to the minced meat along with the spices, mix well. The more thoroughly you mix the minced meat, the juicier and softer the cutlets will be, during this process the minced meat is enriched with oxygen.
Step 3
If the minced meat is thick, pour in a little water, but be careful not to become runny. At the end of the kneading process, put finely chopped pieces of frozen butter in the minced meat, it will add that very juiciness to the cutlets. Put the minced meat in the refrigerator for at least an hour, this will make the cutlets even tastier.
Step 4
Form the patties into a round, medium size cutlet. To make it easier to do this, wet your hands in cold water. To shape with your right hand, beat the cutlet on the palm of your left hand, the minced meat will slightly thicken, getting a beautiful and even shape.
Step 5
Bread the patties in breadcrumbs, pour oil into the pan and wait until it is well heated. Fry the cutlets over high heat: this way the crust that forms will retain its juiciness. Then remove the heat and bring the patties until tender, turning over several times. Cutlets are ready if they are evenly gray inside and do not contain blood streaks.
