Home-made cutlets

Recipe for cutlets from pork and ground beef Who does not like cutlets? Especially if they are just made from fresh, self-tied minced meat, and just exude the juice and wonderful aroma of your favorite spices. For the preparation of truly delicious cutlets from pork and beef, do not ever buy ready-made minced meat in the store, even if the label says that it does not contain any vegetable proteins and flavor enhancers. You can buy minced meat in the market or in cooking only if it was twisted in front of your eyes from the pieces of meat you have chosen without films and tendons. But even in this case, you need to twist it at home again, or even better - beat it with a mixer, so that the cutlets turn out to be more tender and juicy. To add in minced meat is decided by you. It depends on the taste, and on the state of the stomach, and even on what side dish will be served your cutlets. Of course, with bacon they will turn out to be heavier for digestion, but also more delicious. Some compensate for the fat content of the pork mince, twisting the meat with fresh cabbage in different proportions, but this is a slightly different dish with a different taste. Cabbage can also be prepared for a garnish, which is classic for any meat dish.

Recipe for cutlets from pork and ground beef Who does not like cutlets? Especially if they are just made from fresh, self-tied minced meat, and just exude the juice and wonderful aroma of your favorite spices. For the preparation of truly delicious cutlets from pork and beef, do not ever buy ready-made minced meat in the store, even if the label says that it does not contain any vegetable proteins and flavor enhancers. You can buy minced meat in the market or in cooking only if it was twisted in front of your eyes from the pieces of meat you have chosen without films and tendons. But even in this case, you need to twist it at home again, or even better - beat it with a mixer, so that the cutlets turn out to be more tender and juicy. To add in minced meat is decided by you. It depends on the taste, and on the state of the stomach, and even on what side dish will be served your cutlets. Of course, with bacon they will turn out to be heavier for digestion, but also more delicious. Some compensate for the fat content of the pork mince, twisting the meat with fresh cabbage in different proportions, but this is a slightly different dish with a different taste. Cabbage can also be prepared for a garnish, which is classic for any meat dish.

Ingredients:

• Pork forcemeat 500 g
• Beef mince 400g
• Onion 2 pcs.
• Eggs chicken 2 pcs.
• Loaf of 0.5 piece.
• Milk 1 tbsp.
• Pepper black ground 2 pinch
• Salt 2 pinch
• Sunflower refined sunflower oil 3 tbsp. l.

Instructions

• Step 1 For the preparation of cutlets we take pork and ground beef, onion, half dried up loaf, 2 eggs, salt and pepper.
• Step 2 2 medium bulbs clean and twist in a meat grinder.
• Step 3 Pour the dry loaf with milk and leave for 10-15 minutes.
• Step 4 Combine the forcemeat, onion, 2 eggs, the pulp of the loaf, salt and black ground pepper.
• Step 5 Mix well until a smooth consistency.
• Step 6 In a frying pan, heat 3-4 tablespoons. vegetable oil, form cutlets and fry.
• Step 7 Fry the cutlets from two sides to a ruddy color.
• Step 8 Then put the cutlets in a clean frying pan (can be in 2 layers), add half a cup of water and stew for 20-25 minutes under the lid, make sure they do not burn.
• Step 9 Serve cutlets with vegetables or other garnish.