Cutlets from minced pork - 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.
Children like dishes made from it; It’s a good idea to offer such cutlets to people who are convalescing, as they strengthen their strength.
Pork cutlets - general principles
It is better to cook cutlets from minced pork, rolled yourself. 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 grill.
Onions are traditionally added to minced pork cutlets, but if you don't like them, you can use garlic. It is also customary to add a loaf of bread soaked in milk.
It is often recommended to include pork among the ingredients for cutlets. raw vegetables: white cabbage 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 minced along with pork.
It is better to put the whole egg into the minced meat, but only the yolk, otherwise the cutlets will be tough. However, this is not for everyone.
It’s also a good idea to add greens to minced pork cutlets. It can be chopped, or you can also pass it through a meat grinder.
Recipe 1. Minced pork cutlets with parsley
Onion - 2 large
Sour cream - 3-4 spoons
Wheat crumb - a third of the loaf
Parsley - a small bunch
Salt, black pepper
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 chop finely. Combine all ingredients, add salt and pepper and knead well.
Form cutlets from the resulting minced meat, roll them in breadcrumbs and fry in a frying pan on both sides until cooked (about 10 minutes).
Recipe 2. “Spicy” minced pork cutlets
Lean pork - 1 kilogram
Potatoes - 3 large tubers
Garlic - 5-6 cloves
Russian type cheese - 200 g
Salt, freshly ground black and white pepper, oregano, rosemary - to taste
Wash the meat and cut into pieces. Peel the garlic and potatoes too and chop if necessary. Pass all this through a meat grinder with a medium or fine grid in random order.
Add 2 yolks and one white to the minced meat (the second can be used to prepare another dish). Finely grate the cheese and add it there. Add salt, pepper, spices and mix everything thoroughly.
Form small cutlets from the resulting minced meat and fry them in a frying 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, eliminate excess fat and increase value for the human body. Even if you think that cutlets should not include anything other than meat, buns and onions, try it: the taste is very original.
Pork with fat - half a kilo
Potatoes - 2 small tubers
Carrot - 1 small
Sweet pepper, preferably red - 1 large or 2-3 small
Canned corn (optional) - 3-4 tablespoons
Sour cream 15% fat - 2 tablespoons
Breadcrumbs, vegetable oil- for frying
Salt, sweet paprika powder - to taste
Wash and cut the pork and peppers. Peel the potatoes and carrots and chop them too.
Grind meat and vegetables, except corn, through a meat grinder, meat through the middle grate, and vegetables through the small grate. Add salt and paprika powder, two yolks and one white, sour cream and corn to the resulting minced meat. Mix everything thoroughly. Form oblong cutlets.
Beat the remaining egg white. Dip each cutlet in the protein, then bread it in breadcrumbs and place on a hot frying pan. Fry over low heat on both sides until cooked.
Recipe 4. “Mushroom” minced pork cutlets
Wheat bun (crumb) - a third of the loaf
Garlic - 2 cloves
Onion - 1 medium or large (to taste) onion
Champignons (you may prefer oyster mushrooms) - 300 g
Carrots - 1 small root vegetable
Milk - 2/3 cup
Salt, pepper, herbs (thyme, parsley, dried dill)
Soak the bread crumb in milk. Grind the onion using a blender. Wash the champignons, peel them, cut into small pieces. Peel the carrots and grate very finely. Fry mushrooms with onions and carrots on vegetable oil almost until done. Cool.
Rinse the meat, cut it and pass through a meat grinder. Squeeze out the bread and grind it with a meat grinder or blender. Combine pork, bread, mushrooms with vegetables and egg yolks. Add salt, pepper and dry herbs, rubbing them between your fingers. If the minced meat is too hard, add a little milk in which the bread was soaked.
Form cutlets from the resulting mass and fry them in a frying pan until cooked.
Recipe 5. Minced pork cutlets with carrots
Pork with fat - 700 g
Carrot - 1 medium size
Semolina - half a glass
Pork or beef liver (you can also take poultry liver) - 200 g
Salt, black pepper, dry spicy herbs to taste
Oil for frying cutlets
Trim the fat from the piece of meat and set it aside. Peel the carrots. Cut the vegetables, liver and meat into pieces for a meat grinder and grind in it using a coarse grid. Beat the eggs and pour into the meat. Pour into minced meat semolina, salt, pepper and herbs, mix very carefully so that the semolina does not clump, and leave to stand for half an hour.
Meanwhile, cut the fat into very small cubes and stir into the minced meat.
Form medium-sized cutlets and fry in a frying 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. Minced pork cutlets “Sur”
This is a recipe for minced pork cutlets with a surprise; Children especially like this dish.
Lean pork - 700 g
Potatoes - 2 pieces
Small oat flakes - half a cup
Tomato paste - 2 tablespoons
Sour cream - 2 tablespoons
Ham - voluminous piece 100 - 150 g
Hard cheese - 100 - 150 g
Canned corn - 4-5 tablespoons
Champignons - 4-5 small mushrooms
Salt, pepper, dried parsley
Vegetable oil for frying
Brew Hercules with boiling water and leave until completely cool. Wash the potatoes, peel and cut into large pieces.
Boil the peeled mushrooms in a small amount of water. Hard boil eggs (2 pieces). Cut the cheese and ham into thick pieces. Chop the eggs, cooled in cold water.
Pass the pork through a meat grinder along with rolled oats and potatoes. Salt, add pepper and parsley. Beat the remaining two eggs with tomato paste and sour cream and pour in there.
Form the minced meat into flat cakes and wrap them in either ham, cheese, mushrooms, chopped eggs, or a teaspoon (or more) of corn. Bread in breadcrumbs, forming small cutlets.
Fry the cutlets in oil until fully cooked.
Recipe 7. “Spicy” minced pork cutlets
Any pork - about a kilogram
Cauliflower - 200 g
Sweet pepper - 2 pieces, preferably red
Hot pepper - small piece
Onion - 1 medium onion
Garlic - 5-6 cloves
Canned pineapple - 3-4 pucks without liquid
Sausage cheese - 200 g
Breadcrumbs, salt, oil for frying
From the very beginning put sausage cheese in the freezer, otherwise it will not rub.
Wash and cut the meat, peel the cauliflower and pepper. There is no need to separate the leaves and “stalks” from the cabbage - they should also be put into the minced meat.
Pass the pork through a meat grinder along with cauliflower, sweet and hot peppers, onions, garlic and pineapple pieces.
Add salt and eggs to the resulting mass and mix thoroughly. If the pepper was not red, it makes sense to add a spoon or two of tomato paste or a little carrot or beet juice to give the cutlets a pinkish color.
Grate the sausage cheese on the smallest grater (you can use a special cheese grater), mix it with ground breadcrumbs and roll the cutlets in this breading. Place them on a hot frying pan with sufficient quantity oil so that the cheese does not stick.
Minced pork cutlets - tricks and useful tips
Of course, it is better to buy pork in pieces and make minced meat from it yourself. Among other things, you can adjust how finely the meat is chopped to your taste.
You can add some beef, chicken or liver to the pork.
It’s also better to make breadcrumbs yourself from good fresh bread.
To make the minced meat softer and airier, it must be “knocked out”. That is already ready minced meat Throw it quite hard onto the table several times. Sometimes they also “knock out” dense dough.
It is better to serve minced pork cutlets with cucumber salad and lettuce leaves, With stewed cabbage or other vegetables; It’s a good idea to serve pickled fruits or pickled cabbage with these cutlets. This dish should not be supplemented pasta or potatoes: they have too much starch.
A very appetizing addition to boiled potatoes or they will become any kind of porridge.
Their taste and juiciness depend on compliance with the process of preparing minced meat for cutlets. It is especially important to make the minced meat for pork cutlets correctly in order to get the desired result and surprise your family with this simple but beloved dish.
Options and recipes meat cutlets just mass and quality additional ingredients Many housewives add grated zucchini, grated potatoes or carrots to the meat. All this gives ready-made dish special taste and aroma.
To prepare cutlets, it is best to use chilled rather than frozen meat. Its freshness upon purchase can be easily determined by appearance and smell. Buy meat only from trusted places and stores.
Well, now let’s learn more about the products and ingredients needed to prepare pork cutlets.
We will need:
1. Pork pulp – 1 kg
2. Slices of loaf (yesterday’s) – 5-10 pieces
3. Onions – 2 pcs. large
4. Garlic – 5 cloves
5. A glass of milk – 280-300 ml
6. Salt to taste
7. Ground black pepper – ? tsp
8. Eggs – 2 pcs.
9. Vegetable oil for frying cutlets – 150 ml
In most recipes for making meat cutlets, namely pork cutlets, you can find one important ingredient - bread. It is added to bind the minced meat and make it homogeneous. Pork meat itself is a bit dry, but bread softened in milk and minced can solve this problem.
To make the cutlets more fatty, you can add a couple more pieces of lard to the list of products. It is twisted in a meat grinder after the pork.
Delicious pork cutlets: step-by-step recipe
Having chosen the meat for the cutlets, it needs to be washed and freed from excess veins. And in order not to waste time while we deal with the meat, you can break or cut the bread into cubes and place it in a deep bowl.
Pour warm milk over the bread, but not hot. Leave for five minutes until the bread absorbs the liquid and becomes soft.
Prepared meat should be cut into small pieces so that they can be conveniently placed in the neck of the meat grinder. We also peel the onion and cut it into pieces. Peel the garlic.
Pass the pork pieces through a meat grinder.
Following the meat, put the onion and garlic into the meat grinder. You don’t have to put the onion through a meat grinder, but then it won’t give the juice needed for minced meat.
Following the already chopped ingredients, pour the softened bread into the meat grinder. If the bread has not absorbed all the milk, then simply pour the remaining milk into a bowl with the minced meat.
Add two eggs to the minced meat. Salt and add ground black pepper. If desired, you can also add red to the minced meat. ground pepper or mixtures of various herbs for meat dishes. You can finely chop the young green onions and add it to the minced meat. In this case, pork cutlets will also turn out very tasty.
Mix the minced meat well with your hands until smooth. If the finished minced meat seems rough and tough to you, you can pass it through the meat grinder again. Many housewives twist the minced pork three times, and only after that knead it well.
Recipe for delicious pork cutlets
5 (100%) 1 voteThe frozen pork that fills our store shelves is not always amenable to heat treatment such as frying, stewing or baking. But the minced meat from it turns out pretty good. Of course, it needs to be seasoned with spices, add necessary ingredients and beat it well. I make pork cutlets quite often - the most delicious recipe for us, the one that contains onions with garlic, spices and added bread soaked in water. You can also grate raw potatoes and add green berries. If there is only meat in the cutlets, it will leak out during frying. meat juice, they will be a bit dry. But you shouldn’t put a lot of bread either, everything should be in moderation.
My recipe for delicious pork cutlets is quite economical and simple. But neither one nor the other affects the taste - the cutlets turn out wonderful: very juicy, soft, slightly spicy, with an appetizing fried crust.
Ingredients
To prepare minced pork cutlets you will need:
- moderately fatty pork – 500 g;
- onions – 2 heads;
- garlic – 4-5 cloves;
- slices white bread– 3-4 pcs;
- water – 0.5 cups;
- egg – 1 pc;
- black pepper, red pepper, basil - 0.5 tsp each;
- salt - approximately 1 tsp. (taste);
- refined sunflower oil – 5-6 tbsp. l.
How to cook delicious pork cutlets. Recipe
For minced cutlets I bought a piece in advance pork shoulder with fat. You can take ready-made minced meat, but considering the quality modern products, it’s better to do it at home - it will take a few minutes. Or buy pork and ask for butcher shop to grind in a meat grinder. At least you will know what kind of meat you are preparing the cutlets from and you will be confident in its freshness.
Peeled the onion and cut it into quarters. Removed the skins from the garlic cloves. Onion gives minced meat special taste and juiciness, but there is no specific taste or smell in the cutlets. So don’t be afraid that you’ll spoil the cutlets; on the contrary, if there’s not enough onion, they won’t have enough juiciness. I focus on the following proportions: 0.5 kg. pork, two onions the size of a medium apple.
I cut off the crusts from the bread slices and break the crumb into small pieces. I'm pouring cold water for a few minutes. Then I squeeze it lightly so that the crumb remains wet, but no water flows from it.
I grind the pieces of meat in a meat grinder with a regular grill once. For more tender, homogeneous minced meat, you can change the grill to a fine one or scroll twice (another option is to grind with a blender with an “upper knife” attachment).
After the meat, I scroll through the onions and garlic. I transfer the aromatic pulp into a bowl with minced meat.
And finally, I pass the soaked bread, at the same time cleaning the screw and knife from the remnants of minced meat and onions. I also add bread gruel to the minced meat.
Mix lightly and beat in a large egg. You can beat with a whisk first or use only the white (beat too), and leave the yolk for baking.
After the egg and minced meat are mixed, I season it with cutlet mass spices, salt. You need to add salt in moderation; if you taste the minced meat, you should feel the salt, but so that there is no feeling of over-salting.
Pork cutlets will be easier to shape and will not fall apart when frying if the minced meat is thoroughly beaten. I scoop a little into my palm, throw it back into the bowl, and so on until it becomes viscous, almost homogeneous mass. The minced meat particles break up and stick together better. I cover it, let it sit for about ten minutes, or put it in the refrigerator while the side dish is prepared.
I make the cutlets not very large, each one takes about 1.5-2 tbsp. l. minced meat (or 50-60 grams). Forming blanks oval shape, periodically placing your palms under cold water, otherwise they will stick to your hands. If you can’t get neat cutlets, try tossing a portion of minced meat from palm to palm, as if you were making snowballs. After a few seconds, the workpiece will become smooth and dense. You just need to give it a shape. I did not do the breading, since the composition contains bread, it absorbs the meat juice, retains it, due to this, the pork cutlets turn out to be very soft. If you decide to bread, you can use ground crackers, wheat or corn flour (with the latter the crust will be dense, then you must simmer it in the sauce).
I pour enough oil into the pan. I heat it up over medium heat. I place the cutlets, leaving space between the pieces so that I can pry them with a spatula or fork and turn them over.
After 7-8 minutes I check how browned the bottom is. If a uniform golden-brown crust appears, turn it over. The second side is fried a little less, also until golden brown.
You can ready cutlets transfer to a cauldron or stewpan, pour in a couple of tablespoons of water and simmer under the lid. They will become softer and fluffier.
This time I just fried the cutlets, I wanted exactly those, with crispy crust. Made for a side dish mashed potatoes, got it sauerkraut, pickled cucumbers. If you spend a little more time, you can make them; any side dish will go well with them. Bon appetit everyone! Your Plyushkin.
A similar recipe for breaded pork cutlets in video format
Minced meat cutlets - popular dish which is prepared from beef, fish, turkey, pork, chicken or cold cuts. The cutlets are baked in the oven, fried or stewed on the stove or in a slow cooker. The minced meat is complemented aromatic spices and fresh herbs, vegetables, white bread, breadcrumbs and chicken eggs.
Minced pork cutlets with gravy cooked in a frying pan are amazingly tasty, juicy and aromatic. Cooking simple gravy from water with the addition of tomato paste, mayonnaise and sweet paprika.
Step-by-step recipe for minced pork cutlets with gravy
Ingredients:
- Minced pork – 450 g;
- Onions (small) – 1 pc.;
- Mayonnaise – 1 tbsp. l.;
- Tomato paste – 2 tsp;
- Chicken egg (small) – 1 pc.;
- Breadcrumbs - 3 tbsp. l.;
- Flour – 1 cup;
- Vegetable oil – 4 tbsp. l.;
- Sweet paprika – 1 tsp;
- Ground pepper;
- Salt.
Cooking time for cutlets is 65 minutes.
How to fry minced pork cutlets in a frying pan
1. Grind the peeled onion in a blender bowl or chop it very finely. Place the prepared minced meat in a bowl, add the prepared chopped onion, paprika, crackers, salt, egg and pepper. Stir meat preparation and beat it lightly. We take the minced meat in our hands in parts and hit it on the bottom of the bowl. This way the cutlets will turn out fluffy.
2. Form 4 cutlets and add to flour.
3. Roll well, reserve the flour.
4. Place the breaded cutlets in a frying pan in hot oil, cover and fry over high heat until one side is brown.
5. Turn over to the other side, cook for another 2-3 minutes.
Gravy for cutlets made from tomato paste and mayonnaise
6. Place in a bowl tomato paste(can be replaced with ketchup to taste 2 tbsp), mayonnaise, salt (2 pinches), paprika, pepper, remaining flour (2 tbsp).
7. Pour in water (3-4 tbsp), mix and then add to 1 liter. Lumps may form and will soften during cooking.
8. Pour the prepared mixture into the fried cutlets and cover.
9. Simmer over low heat for 40-45 minutes until the gravy becomes thick. It still turns out bright and very beautiful.
10. Place delicious juicy pork cutlets with gravy on plates with a side dish (any side dish of cereals, pasta or pureed vegetables will do) and serve with your favorite pickles or light salad from vegetables.
Tips for making pork cutlets:
- Crackers can be replaced with a bun (2 pieces), which is pre-soaked in water or milk. With breadcrumbs, the cutlets are denser.
- The gravy can be prepared using meat broth and instead of mayonnaise add sour cream. It will add a slight sourness and creamy taste.
- To diversify the dish, complement the meat preparation with fried mushrooms. Oyster mushrooms, champignons or forest mushrooms are perfect. Forest mushrooms(chanterelles, White mushroom, honey mushrooms) will add wonderful unique aroma and taste.
- The topping can be supplemented with canned own juice or fresh chopped tomatoes. Co fresh tomatoes you need to remove the skin by immersing them in boiling water for 20-30 seconds.
- If you add minced meat with thinly sliced cabbage and washed rice, you will get lazy cabbage rolls.
How to cook delicious cutlets
Minced pork cutlets are not only a satisfying, but also an easy-to-make dish. But even it has its own cooking characteristics. The recipe is in front of you!
40 min
235 kcal
4.83/5 (71)
We all love juicy cutlets from minced pork. How to prepare this dish quickly, but so that it does not lose its taste characteristics, you will learn from this article: a recipe for pork cutlets with a photo in front of you!
Features of the dish
Minced pork cutlets are not only excellent taste qualities, but also high nutritional value. The main part of the composition of minced pork is represented by proteins - 83.37%. The calorie content of minced pork cutlets is higher than their analogues from minced chicken and minced pork, while the proteins contained in pork are good are absorbed by the body. The stereotype that eating pork makes you fat is completely wrong. Of course, pork cutlets do not belong to diet menu, but when used without fanaticism, they will not hit either the figure or the liver. Therefore, delicious minced pork cutlets - perfect solution for a delicious and nutritious breakfast and hearty lunch.
The taste of this dish largely depends not only on the quality of the ingredients, but also on the cooking technology. Even the cutlets a quick fix» can taste great if prepared with proper knowledge of certain nuances.
Tasty and fast: ingredients for a classic recipe
The easiest way to prepare it is to salt and pepper the minced pork, form into cutlets and fry in vegetable oil. But at least seven out of ten gourmets will tell you that the dish was too fatty. The taste of the cutlets will be much richer if you use this list ingredients:
- minced pork;
- salt pepper;
- egg;
- bulb onions;
- white bread (pulp).
The pulp of white bread soaked in milk is not included in the minced meat for the sake of economy. The taste of the cutlets is obtained more gentle, and the “texture” is more uniform. At the same time, the traditional taste of pork will not be interrupted by the bread, but will only be emphasized.
The egg in the minced cutlet serves as a binder: when frying, the cutlets do not fall apart. But there is one nuance here: the egg is not driven into the minced meat entirely, it is used just the yolk. Otherwise, the minced meat will turn out too liquid. You should not pour out the protein: it will be useful for breading.
Onions add a nice touch to the dish sweets In addition, it makes the cutlets more juicy. For this ingredient to manifest itself with maximum benefit, the onion should not be grated or minced (then it loses a significant part of the juice), it needs to be cut in small pieces and then chop with a knife.
Technology and cooking secrets
Ingredients
Preparing the minced meat
Salt and pepper.
Add the rest of the ingredients.
- The egg yolk and finely chopped onion are thoroughly mixed with minced meat and soaked bread.
- This is best done with your hands rather than with a spoon or fork: it’s easier and faster to achieve a uniform consistency.
It is better to soak bread in water rather than in milk, since the latter contains a different type of protein than pork and their combination is poorly absorbed by the stomach. Soaked bread must be thoroughly squeezed out.
- If possible, it is better to let the minced meat sit in the refrigerator for half an hour to an hour for the best compatibility of the ingredients. But you can start frying the cutlets immediately after preparing the minced meat.
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