Pork cutlets, the recipe for which we will consider below, can be prepared in different ways. Some cooks fry them in a frying pan, while others prefer to bake them in the oven. In addition, there are also housewives who use steamed cutlets exclusively. Today we will present you several ways to prepare such products. Which one to use is up to you.
Step-by-step recipe for delicious pork cutlets
There are probably no people who don’t love delicious fried cutlets. If you have not previously tried to prepare such products yourself, then now is the time to do so.
So, the recipe for delicious pork cutlets requires the use of:
- spicy onion - 2 heads;
- fresh pork without fat - approximately 1.5 kg;
- freshly ground pepper and sea salt – use to taste;
- crumb of white bread - from two pieces;
- fresh whole milk – ½ cup;
- raw chicken eggs – 1 pc.;
- potatoes - 1 small tuber;
- sunflower oil - for frying;
- breadcrumbs - optional.
Preparation of minced pork
How should you make pork cutlets? The recipe for these products requires the preparation of aromatic and homogeneous minced meat. To do this, fresh meat is washed thoroughly in cool water, and then cut into large pieces and minced in a meat grinder. Do exactly the same with large onions. After this, both components are combined and seasoned with pepper and salt. Also added to the finished minced meat are grated raw potatoes, white bread crumbs soaked in whole milk, and a raw chicken egg. All ingredients are thoroughly mixed until smooth minced meat is obtained.
Oven-baked cutlets: recipe
Beef and pork are excellent raw materials for preparing tasty and tender cutlets. As a rule, such products are fried in a frying pan. However, in this section of the article we decided to tell you about how they can be baked in the oven. For this we need:
- spicy onion – 2 heads;
- fresh pork without fat - approximately 600 g;
- young beef – about 500 g;
- freshly ground pepper and sea salt – use to taste;
- crumb of white bread - from two pieces;
- fresh whole milk – ½ cup;
- raw chicken egg – 1 pc.;
- fresh parsley and dill - 1 small bunch each;
- sunflower oil - for frying;
- breadcrumbs - optional.
Recipe for “Meat with gravy “USSR Canteens””:
Cut the meat into small pieces
Heat vegetable oil in a frying pan and quickly fry the beef until golden brown.
Transfer the meat to a thick-bottomed stew pan
Sauté the onions in the same oil, sprinkling lightly with sugar.
Add onion to meat
It's good to pepper, but don't add salt! (you can add a little salt at the end of the stew), pour in 4-5 glasses of water (depending on how many grams of meat there will be)
Simmer over low heat for about 40 minutes (maybe a little longer, depending on the type of meat)
Separately, melt the fat in a frying pan, add flour and fry, stirring, until the mass darkens (adjust the color yourself, just make sure it doesn’t burn, otherwise an unpleasant smell will appear) the darker the color, the closer to the original)))
After frying the flour, immediately pour 3 ladles of broth from the pan and quickly stir with a spatula until a homogeneous mass is formed.
Add the resulting sauce to the meat, mix
Then add bay leaf, peppercorns, tomato sauce and salt
And simmer over low heat, stirring, for another 20-30 minutes
The meat is ready. This time we had mashed peas and potatoes as a side dish) and it’s also delicious with pasta, rice, and porridge.
Bon appetit!
The meat in the gravy is ready.
Bon appetit!
This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6821
Making mixed minced meat
The recipe for minced pork and beef cutlets is very popular with those who prefer to eat the most satisfying and tasty products baked in the oven. Before preparing such a dish, you should make mixed aromatic minced meat. To do this, thoroughly wash pork and beef, removing all inedible elements from them. Then the meat product is finely chopped with a sharp knife. Large onion heads are crushed in exactly the same way. Then they are placed in a deep bowl along with the meat product, pepper and salt. After mixing the ingredients, add a raw chicken egg, bread crumb soaked in milk, chopped parsley and dill. The result is very aromatic and homogeneous minced meat.
The secret of juicy and fluffy cutlets
The taste of homemade cutlets depends on many factors.
- Choice of minced meat. For cutlets, it is best to choose the meat yourself and mince the minced meat. A purchased semi-finished product is suitable as a last resort, because you can only guess what it consists of. Juicy cutlets are obtained from the sirloin or shoulder, but minced meat from the hind leg becomes coarser when fried and loses its juiciness.
- Additional ingredients: Chopped raw or fried onions must be added to the minced meat. Moreover, the finer it is grated, the more tender and juicy the cutlets come out. The bread crumb is softened not in milk, but in water. When fried, the dairy product interacts with the meat and deprives it of its juiciness.
- Beating minced meat. When forming meat cakes, the meat is mixed well and even thrown on the table so that the minced meat is saturated with oxygen. The flatbreads are not made too thin.
- Breading: To ensure moisture remains inside the minced meat, cutlets are dipped in egg whites and rolled in breadcrumbs, semolina, flour and crushed nuts.
- Proper frying. Place the cutlets only on a hot surface, fry for 3-5 minutes over medium heat, reduce the heat and simmer under the lid for 15 minutes. Remove the lid and brown the sides.
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Heat treatment process
Minced meat (pork) cutlets, the recipe for which we are considering, should not only be baked in the oven, but also pre-fry in a frying pan. To do this, heat the sunflower oil in a saucepan and then lay out the semi-finished products. Fry them on both sides over high heat until golden brown (for 2-3 minutes). After this, the products are placed on a baking sheet and sent to the oven. They are cooked at a temperature of 190 degrees for 40 minutes. The specified time is enough for the products to bake well, become rosy and juicy.
Recipe for “Meat with gravy “USSR Canteens””:
Cut the meat into small pieces
Heat vegetable oil in a frying pan and quickly fry the beef until golden brown.
Transfer the meat to a thick-bottomed stew pan
Sauté the onions in the same oil, sprinkling lightly with sugar.
Add onion to meat
It's good to pepper, but don't add salt! (you can add a little salt at the end of the stew), pour in 4-5 glasses of water (depending on how many grams of meat there will be)
Simmer over low heat for about 40 minutes (maybe a little longer, depending on the type of meat)
Separately, melt the fat in a frying pan, add flour and fry, stirring, until the mass darkens (adjust the color yourself, just make sure it doesn’t burn, otherwise an unpleasant smell will appear) the darker the color, the closer to the original)))
After frying the flour, immediately pour 3 ladles of broth from the pan and quickly stir with a spatula until a homogeneous mass is formed.
Add the resulting sauce to the meat, mix
Then add bay leaf, peppercorns, tomato sauce and salt
And simmer over low heat, stirring, for another 20-30 minutes
The meat is ready. This time we had mashed peas and potatoes as a side dish) and it’s also delicious with pasta, rice, and porridge.
Bon appetit!
The meat in the gravy is ready.
Bon appetit! This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6821
Making steam cutlets
How to make steamed pork cutlets? We will present a photo and recipe for preparing these products right now. For this we need:
- spicy onion – 2 heads;
- fresh pork without fat - approximately 900 g;
- freshly ground pepper and sea salt – use to taste;
- crumb of white bread - from two pieces;
- fresh whole milk – ½ cup;
- raw chicken egg – 1 pc.;
- wheat flour - optional.
Ingredients for “Meat with gravy “Canteens of the USSR””:
Meat
- Beef
(about kg) - 900 g
- Spices
(salt, black pepper, peppercorns, bay leaf) - to taste
- Vegetable oil
- Water
(for broth) - 4 cups.
- Sugar
(for onions)
Gravy
- Bulb onions
(2-3 pcs) - 2 pcs
- Tomato sauce
(1-2 tbsp) - 1 tbsp. l.
- Wheat flour
/
Flour
- 2 tbsp. l.
- Smalets
(pork lard, cooking fat, ghee or butter) - 2 tbsp. l.
- Bouillon
(3 ladles) - 3 pcs.
Cooking time: 75 minutes
Number of servings: 6
