Cutlets from minced pork

It is impossible to imagine Russian cuisine without juicy, hearty cutlets with a variety of fillings. Especially cutlets from minced pork are very popular in every family, remaining a favorite family dish for several decades. You can serve them both as an independent dish, and with any garnish. In any form, cutlets from minced pork will be an excellent treat for any gourmet. There are several recipes for preparing pork cutlets, each hostess will choose her own to taste and at will.

For the next recipe, you need about 700-800 grams of fresh pork mince, 2-3 eggs, 200 grams of white bread, two glasses of milk, half a garlic, salt, pepper, 3 onion bulbs and vegetable oil for frying. Use only fresh ground meat, which, besides, must be well ground, for this, pass the meat through a meat grinder with the addition of soaked bread and onions. Bread is best soaked in milk, so that cutlets from pork forcemeat become as soft and soft as possible. If minced meat, onions and bread are already mixed and turned into a homogeneous mass, then add raw eggs, salt and pepper to taste, and chopped garlic for flavor. The mixture is ready, and you can start to form cutlets. So that the minced meat does not stick to your hands during molding, wet your hands with water. Form the cutlets in flour or breadcrumbs. It is desirable to fry them on a small fire with the lid closed for about 5-7 minutes. Ready-made cutlets are best served warm, on a plate with garnish, while they retain an unforgettable aroma and taste.

The following cutlets from pork forcemeat have a peculiar taste and will always surprise your guests. This recipe requires 600-700 grams of minced meat (necessarily fresh), onions (a small onion), half a glass of wheat bran, 2 eggs, one tablespoon of mustard, milk, olive oil for roasting and an unusual "Worcestershire sauce" sauce, Two tablespoons. If you did not find the sauce, you can use balsamic vinegar instead. For spices, salt, pepper, oregano, paprika and nutmeg are excellent .

Start by frying the onion in olive oil to make it slightly ruddy, and let it cool completely. Stir fried onion with bran, eggs, mustard, salt, pepper, nutmeg, German sauce and milk. All very carefully you need to mix, for this use a blender. Add minced meat and again gently mix until a homogeneous dense mass is obtained. Form the cutlets about 2 cm thick. As in the previous version, cut the patties in flour and fry in vegetable oil. Thanks to nutmeg and "Worcestershire sauce" before your cutlets nobody can resist.

Very often they use not pure forcemeat from pork, but mix it with beef, which makes the cutlets really homemade and tasty. When frying is not always used vegetable oil. Some housewives fry in butter or on a pork smalt, which is much better. In this case, the patties are evenly fried and pleasing the eye with their appearance. Fry meatballs from minced pork is best on medium heat, because on a large fire they begin to quickly rust out outside, remaining inside the damp. Remember that the fire should be moderate, but it all depends on your burners. Sometimes it is better to make the flame less, the more.

Serve cutlets on the table is best on a large dish, from different sides of which pour tomato sauce and mustard. In a separate dish, prepare a side dish for cutlets, for example mashed potatoes or any porridge. Do not forget to decorate everything with greens and pickled cucumbers, then your guests certainly will not be able to resist such a delicacy, remaining for a long time in confusion as you managed so quickly and easily to create such a masterpiece of cooking!