Home-made cutlets There are a lot of recipes for meat cutlets, differing from each other not only in the form of meat, but also with special additives and fillings. Various spices are added to the stuffing (coriander, black pepper, scented pepper, cumin, etc.), as well as spicy plants (onions, garlic, etc.). To loosen the minced meat, the most commonly used are slices of stale white bread, soaked in milk. To ensure that the cutlets are not "rubber", only the yolk of the egg is added to mince, as the protein, folding when frying, draws minced meat. To make cutlets unusual you can use different fillings. The use of butter as a filling gives the cutlets a more delicate taste.
Ingredients:- Pork tenderloin 500 g
- Breadcrumbs 2 tbsp. l.
- Onions 1 pc.
- Bread white 100 g
- Milk 100 ml
- Butter 60 g
- Pepper black ground 2 pinch
- Cumin dry 2 g
- Salt 1 tsp.
- Sunflower refined sunflower oil 3 tbsp. l.
- Eggs chicken 1 pc.
- Step 1 For the preparation of cutlets you need to take hip flesh of pork, onions, slices of stale white bread, milk, butter, ground cumin seeds, black pepper, vegetable oil, breadcrumbs and salt.
- Step 2 Peel the onion and cut into 4 parts.
- Step 3: Separate the yolk from the protein.
- Step 4 With slices of white bread cut off the crust, and pulp soak in milk for 10 minutes.
- Step 5 Meat twice pass through a fine grate meat grinder along with onions and slightly pressed bread.
- Step 6 In the mince add only the yolk (use the protein to prepare another dish), ground pepper, ground cumin and salt.
- Step 7 Stir the ground thoroughly until smooth.
- Step 8 From minced meat roll the serving balls, flatten them into bread, put on each slab of butter, join the edges and form oblong cutlets.
- Step 9 The products roll in breadcrumbs.
- Step 10 Fry the cutlets on warmed vegetable oil on both sides before browning. The table can be served with potatoes in any form or with boiled pasta, sprinkled with grated cheese.