Cooking minced pork cutlets. Recipes for juicy minced meat patties and the secrets of their preparation

Such a meat dish as cutlets is familiar to every person. And although in various countries it has multifaceted variations, the goal when cooking cutlets is the same for everyone - to make them appetizing and satisfying. Success is ensured by properly selected ingredients that harmoniously combine with each other, giving the dish a non-trivial taste. So, pork cutlets are the most delicious recipe:

1. 200 grams of a loaf (pulp);
2. 2 eggs;
3. 3 garlic cloves;
4. Bulb of medium size;
5. Minced pork 600 grams;
6. 3 tablespoons of mayonnaise;
7. Salt, pepper, other seasonings at the discretion.

Initially, you should break the loaf into medium pieces and soak in a small amount of cold water for a couple of minutes.

During this time, you can finely chop the onion and garlic and combine with minced pork. After a few minutes in water, the loaf crumb must be slightly squeezed out and mixed with previously prepared ingredients. Then eggs, mayonnaise and seasonings are added to the container with the workpiece.

The resulting mass is thoroughly kneaded with the help of hands and you can begin to form meat balls so that they retain their shape, and the minced meat does not stick to the palms, you need to resort to help vegetable oil recommended to lubricate hands. Before putting the cutlets into the pan, it must first be warmed up and pour in the oil. You need to fry them until they acquire a golden hue on each side. It is important to remember that in order for the cutlets to fry inside, cover the pan with a lid.

Another recipe for delicious pork cutlets

In addition to this, there is another extraordinary recipe delicious pork cutlets, which includes:

• One large egg;
• Onion small size;
• 100 grams of flour;
• Minced pork 400 grams;
• a tablespoon of potato starch;
• Seasonings to taste.

Minced meat is deposited in a container, preferably deep, a spoonful of potato starch is added to it, which is necessary to make the cutlets tender and airy. At this stage, you should also supply the minced meat with salt and pepper.

The ingredients are slightly mixed, and an egg is added to them. For chopping onions, you can use several options - the first of them is to pass it through a meat grinder, in this form the onion will practically not be felt, but the cutlets will get a pleasant and specific taste. If it is not important that the onion be finely chopped, you can resort to using a coarse grater or cut with a knife.

Mix all the ingredients thoroughly with your hands and you can begin to form cutlets. Flour is necessary in order to roll in it before frying decorated meatballs, but for this purpose you can also use breadcrumbs.

Pour vegetable oil into the pan and heat it, then put the cutlets and fry over medium heat on each side until a crust forms a golden hue, the meat will be stewed better if you cover the pan with a lid during frying.

Other equally delicious pork cutlets

For this recipe we need:

• quail eggs of the first grade - 12 - 15 pieces;
• half the pulp of a white loaf;
• pork neck;
• 3 medium-sized potatoes;
• a couple of small bulbs;
• low-fat milk or cream 400 ml;
• spices to taste.

The primary task is to cut the meat, for this purpose it is best to resort to a meat grinder or blender, beforehand, the pork must be cut into medium-sized pieces. The crumb of a loaf should be poured with the prescribed amount of milk or cream for a few minutes. During this time, it is necessary to prepare onions and potatoes, which must be peeled and cut into small pieces or passed through a meat grinder like meat. It is necessary to squeeze the juice from the ground onions and potatoes, but not all. The same procedure is done with bread, but first it is squeezed out and then placed in a blender. After all the main components of the recipe have passed the grinding stage, you can combine them and add spices, quail eggs and mix thoroughly.

Then, in order to cook juicy cutlets, it is necessary to beat off the resulting mass, for this you can put the minced meat in a bag or wrap it in cling film and not sparing to beat with fists. At the end of the procedure, you can make cutlets and start frying.

Pork cutlets - recipe in the oven

1. 200 ml of milk;
2. Pork 600 grams;
3. One potato;
4. One bow;
5. 2 garlic cloves;
6. Half of bread;
7. Spices to taste.

The meat is cut into medium pieces and sent to a meat grinder, you should not get carried away and grind it strongly, a single pass through a meat grinder is enough.

Half of the loaf is broken and poured with milk, settled for 2-3 minutes, during which time the onions and potatoes are cut and also chopped in a meat grinder.

Then they combine - meat, onions, potatoes and a loaf, which in this case should not be pressed. The necessary spices are added, paprika, coriander, mint, parsley, chili can be added to the recipe, and the minced meat is intensively mixed by hand.

The final step is the formation of cue balls, without the need to use breadcrumbs or flour, put them on a baking sheet with baking paper and place in the oven, preheated to 200 degrees for half an hour.

After the elapsed time, it is necessary to remove the baking sheet and supply each cutlet with the resulting juice, then send it back for another 10 minutes.

The nuances of cooking delicious pork cutlets

There are several ways to help prepare the most delicious meatballs from pork. Initially, it is necessary to deal with the main component - meat, which should not be dry in order for the dish to turn out juicy. Based on this, attention should be paid to the neck and pork tenderloin. But if you couldn’t find a juicier piece, you can use a little trick, namely, add to the meat Not a large number of fat and grind. In addition, meat products turn out to be more appetizing if you use homemade minced meat, and not purchased, and it is advisable to twist the minced meat before the cooking procedure itself. To give tenderness to cutlets, you should add eggs, but do not overdo it, you can limit yourself to one thing, since 2 or more eggs will make the minced meat coarser. In particular, a soaked loaf helps to give tenderness to the dish, which must be part of any recipe.

Possible garnish options

Central side dishes to this meat dish can serve - mashed potatoes, salad from fresh vegetables(tomatoes, cucumbers, radishes, cabbage, carrots), you can also make a salad of boiled broccoli, cauliflower, peas and green beans. Supplement with sour stewed cabbage, multifaceted salts.

Great addition to anyone meat product is a large amount of greens, for example, parsley, dill, regan, arugula. In addition, you can pay attention to such a side dish as rice, buckwheat, pearl barley with gravy or various sauces.

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Unlike chicken meat and beef is more juicy due to the content more fat. That is why they are considered the most popular among other species and varieties. Classic cutlets pork contain in their composition in addition to meat, egg, onion and loaf. Today I am going to share this recipe with you.

Ingredients for cutlet from minced pork :

• Pork - 500 gr.,
• Egg - 1 pc.,
• Onion - 1 pc.,
• Milk - 150 ml.,
• Baton - 3-4 pieces,
• spices, salt,
• Sunflower oil.

Classic pork cutlets - recipe

Transfer the minced pork to a bowl. Beat in an egg.

Now you need to soak the loaf. Traditionally, a long loaf is soaked in milk, but if the cutlets need to be cooked, but there was no milk at home, then you can soak it in water. Pour the loaf with milk and leave for 5 minutes. Drain the milk. Squeeze the loaf with your hands, but not too hard. It is not at all scary if the bread crumb is moist enough, this is what you need for cooking. juicy cutlets. Crush it into small crumbs.

Onions for cutlets can be cut into cubes or grated on a fine grater.

Add the onion puree to the mince.

Add spices and salt. You can also add a clove of garlic, passed through a press.

Put the chopped loaf into the minced meat.

Stir the mince with your hands. To make it lush, it is advisable to beat the minced meat on the edges of the plate. This is what it looks like minced meat.

Pour vegetable oil into a non-stick frying pan. Heat it up well. With hands dipped in water, roll up the patties. The shape of cutlets can be completely different, both round and oblong. If desired, they can be rolled in flour or breadcrumbs. Put them on the pan. Reduce the fire. Fry them on each side until golden brown. It will take about 3 minutes to fry the cutlets on one side.

You can add a little water to the pan and simmer under a closed lid.

This is what it looks like ready. Enjoy your meal. If you want to cook something interesting from minced pork, then I recommend trying it, which will decorate your holiday table.

Classic pork cutlets. Photo

Calories: Not specified
Cooking time: Not indicated

Ingredients:
- minced pork - 400 g;
- chicken egg - 1 pc.;
- onion - 1 pc.;
- starch - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- ground black pepper - 1 tsp;
- flour - 100 g;
- vegetable oil - 100 ml.

How to cook with a photo step by step

1. Minced pork must be put in a deep container. A 2 liter pot is ideal for this procedure.




2. Pour a spoonful of potato starch. Ask why is he here? Yes, everything is simple - it is thanks to its presence that the cutlets will acquire a more airy texture.




3. Add right amount table salt. It is better to start adding it gradually and (if the soul allows it!) Taste the minced meat. Salt can be of different grinding and the same volume of product can give a completely different taste.






4. Break into a mass egg. For this amount of ingredients, it is better to use a larger egg.




5. Add onions. If you want it not to be felt in cutlets, pass through a meat grinder. If you don’t mind small onion pieces, rub through a coarse grater.




6. Pour ground black pepper into the mass.






7. Gently mix the minced meat with your hand. All components must be well connected with each other, so that later someone in the cutlet does not get, for example, a lump of salt.




8. Fashion small cutlets. The form can be any, as the hand takes. Do not make too small, they will not be juicy enough. I made 14 medium sized patties.




9. It is good to roll each cutlet in flour. You can also use breadcrumbs.




10. Take a large diameter frying pan, pour oil into it. Do not despair that the oil layer turned out to be too thin, it is easily compensated by the fat that will stand out from the minced pork.






11. Put the pan on medium fire, heat well and dip cutlets in oil. It is better to cook under a closed lid.




12. When the cutlets are browned enough on the bottom, they need to be turned over.




13. After frying on both sides, the cutlets should be removed from the pan on a plate so that they do not absorb excess oil, cook

Pork cutlet rightfully occupies one of the the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, great taste with a delicate texture.

Minced meat cutlet has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name “cutlet” came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, cutlet from minced meat appeared at the beginning of the 19th century. Initially, veal was taken, then chicken meat (cutlets "Pozharsky" from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, an egg and spices. The mixture is rolled in breadcrumbs, fried until cooked in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it should be fresh, not thawed (and certainly not frozen), secondly, the pork should be from the top of the carcass (where there is less muscle), and thirdly, it should not have foreign (not peculiar to meat) smell.
• From a piece of pork, you need to cut the veins and cut off the films - everything that can interfere with the scrolling of the minced meat.
• Before cooking, you can soak the pork in white wine (optional) or coat with a mixture of spices (optional) and cool slightly. This will make it possible to make fragrant pork cutlets.
• A recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• Add eggs soaked in milk and squeezed white bread into minced meat, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining minced meat with chopped frozen butter before frying, or adding a piece of chilled meat to the middle of the patty.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for pork cutlets "Russian style" for four large portions

1. Pork - 1 kg;
2. milk - 1 glass;
3. egg - 5 pieces;
4. city ​​bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter - 100 grams;
8. vegetable oil - a glass;
9. salt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets “in Russian”

• Examine the piece of pork, cut into pieces, transfer to a bowl. If the meat is lean, cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Place in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, crush with your hands into small pieces.
• Finely chop the onion. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Mix with prepared onions, salt and pepper, place in the refrigerator to cool.

Preparing the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, put the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until a homogeneous mass is obtained (as for an omelette).

The sauce is necessary for coating the mince cake before dipping in breadcrumbs.

This process is needed to get a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until a steep foam.
• Carefully combine with chilled minced meat, gently stirring.
• Put a saucepan on the fire (preferably use a deep cast iron pan), pour sunflower oil(half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Remove the first portion of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form a second portion of cutlets, it is advisable to remove all small remnants from the first portion from boiling oil (they spoil appearance next game), fry the cutlets, transfer to the dishes for the oven.
• Place the cutlets in a preheated oven, they should reach readiness within ten minutes.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "in Russian" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with salt. As a garnish it can be boiled potatoes, puree, rice or multi-ingredient vegetable salad.

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Pork cutlets

Pork cutlets - recipes. I do not know such a person who would refuse to taste delicious pork cutlets. Their appetizing crust, tender and juicy structure is to the liking of both children and older people. How to transform ordinary homemade cutlets into cooking masterpiece, what spices to use when preparing them, how to achieve a crispy crust and a juicy middle, and much more, you will learn from our article.

Pork cutlets - how to cook

To make pork cutlets rosy and juicy, you need to know a few secrets of their preparation. First of all, choose the right pork meat. For cutlets, pork meat from the front of the carcass is best suited. When buying ready-made minced pork in the store, you can never be sure that it was the shoulder part that was used in its preparation. Minced meat prepared for cutlets should be thoroughly mixed and beaten off the edge of the bowl. This trick allows the minced meat to be saturated with oxygen, which affects the final result.

Many hostesses pour milk into minced meat - this is wrong. To make pork cutlets juicy and tender, add to minced meat boiled water room temperature or mineral. Set aside for a few minutes so that the minced meat absorbs it, and then continue the kneading procedure.

Pork cutlets - the main products for cooking

Many housewives add eggs to minced meat. In this case, you should know that egg white gives the cutlets stiffness. Culinary experts also do not recommend adding bread to minced meat for cutlets. It is better to replace it with grated potatoes. But what the cutlet cannot do without is the onion. The more onions in your minced meat, the juicier your pork cutlets will turn out. Form them with moistened hands and try to give them the same size. As a breading, you can use breadcrumbs or flour. Another type of breading - whipped egg whites. Such cutlets are especially tasty and juicy. And lastly, what larger size pork cutlets, the juicier it turns out!

Pork cutlets - recipe

We offer to cook classic recipe pork cutlet. You can also see a photo recipe for pork cutlets on our website

Required ingredients for meatballs:

• Pork - 0.5 kg.
• Potato - 1 pc.
• Glass of water
• Onion - 100 g
• Garlic cloves - 3-4 pcs.
• Breadcrumbs
• Sunflower oil
• Butter - cold
• Salt and pepper to taste

How to cook the recipe - we wash the prepared meat, dry it with a towel and cut into cubes. Let's skip the pork twice through a meat grinder, and beat it on the edge of the bowl or the desktop. Peel the onion and cut into small cubes. Add the onion to the minced meat and add warm water exactly as much as the minced meat can absorb. Pass the peeled cloves through a press and send them to the minced meat. Can add egg yolk, but it is not necessary to do so. Season with salt and ground pepper and mix well. Once again we beat off the minced meat, let it stand for 15-20 minutes in cool place so that all components are well saturated.

We form cutlets with wet hands. Cut the cold butter into small cubes and insert one cube into the middle of each cutlet. Once again, carefully form the correct shape and roll each in breadcrumbs.

Heat the sunflower oil in a frying pan and fry the pork cutlets over medium heat on each side. At the end of the process, add heat to form a beautiful golden crust. Be sure to put hot meatballs on paper towel so that it can absorb excess fat. Serve to the table "hot and hot". Bon appetit!

Steamed pork cutlets - recipe

Very helpful and less calorie recipe steamed pork cutlet. Steamed recipes always have a lower calorie content than, for example, frying in vegetable oil.

• Pork - 0.5 kg
• Green onions and parsley
• Onion - small head
• Garlic - 2-3 cloves
• Potato - 1 pc.
• Salt and pepper - to taste

Cut the washed and dried meat into cubes. We peel the onion and garlic from the husk and, together with the meat and peeled potatoes, pass it twice through a meat grinder. Salt and pepper the minced meat to taste, add fresh parsley and onion and mix thoroughly. We form beautiful cutlets with wet hands and put them in a double boiler. Steam for 35 minutes. These cutlets are ideally combined with vegetable salads.

Chopped pork cutlets - recipe

Chopped pork cutlets. This recipe is natural. It is not prepared from minced pork, the meat is cut into small pieces.

• Pork tenderloin - 0.5 kg
• Onion - 1 pc.
• Bunch of fresh dill
• Starch - 2 tbsp.
• Mayonnaise - 5 tbsp.
• Chicken yolk - 1 pc.
• Flour for breading

Recipe preparation. beautiful piece pork tenderloin rinse and dry with a kitchen towel. Cut into small cubes. Peel the onion and chop. We chop fresh herbs and send them all together to the meat. Gently mix and let stand for 5-7 minutes. After that, add to the stuffing chicken yolk, mayonnaise and carefully enter potato starch. Mix again, carefully beat off and form beautiful cutlets with wet hands. Pour the sifted flour onto a plate and bread each cutlet.

Heat the vegetable oil in a frying pan and fry the cutlets on both sides over medium heat. Lay the cutlets out on a paper towel.

These pork cutlets are perfect for any side dish. Decorate them with a sprig of fresh herbs on top, and ... woo.

Pork cutlets in a slow cooker - recipe

For lovers of recipes in a slow cooker. Cutlets cooked in a slow cooker are distinguished by their benefits to humans.

• Pork - 700 gr.
• Onion - 2 pcs.
• Potato - 1 large
• Yolk - 1 pc.
• Garlic - 3 tooth.
• Spices, salt and pepper - to taste
• Vegetable oil

Many modern housewives we bought for ourselves such a miracle technique as a multicooker for the kitchen. This is very handy, especially for business women. And such pork cutlets, beloved by all, can be cooked in a slow cooker both steamed and with golden brown.

So let's cut the meat into cubes. Peel potatoes, onion and garlic cloves. We pass everything together twice through a meat grinder, season with your favorite spices, salt and pepper. You can also add yolk, but not required. Knead the minced meat well so that it does not stick to your hands. Then we beat it off several times on the table and form it with moistened hands nice shape cutlets.

Open the lid of the multicooker and pour a little vegetable oil into the bottom of the bowl. We spread the first portion of cutlets, close the lid and set the "baking" mode. After 10 minutes, turn the patties over and continue cooking for another 10 minutes. Pork cutlets in a slow cooker are especially juicy, tasty and with a beautiful golden brown. I understand that the cooking process is a little longer, but at the same time, you can safely do something else, and the cutlets are fried by themselves. The multicooker signal itself will inform you that the cutlets need to be turned over.

It should be noted that each multicooker has different mode power and volume of the bowl, respectively, the duration of the process of cooking pork cutlets can change either in one direction or in the other. Therefore, carefully study the technical characteristics of your multicooker, and only after that start cooking any dish or baking.

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Juicy pork cutlets with potatoes

ABOUT minced meat from the store is better to forget forever. All healthy juices disappeared from it during grinding. Homemade minced pork with potatoes - great way cook juicy pork cutlets. For reasons of economy, you can use second-class pork, it will turn out even tastier, since this meat has more rich taste. In order to save meat juices, they put bread crumbs in cutlets, but not everyone likes it, because Alternative option- With raw potatoes I think a lot of people will like it. If instead of flour roll cutlets in cornstarch, you get a gluten-free dish.

Recipe for delicious pork cutlets

Frozen pork that fills the shelves of our stores is not always amenable to heat treatment such as frying, stewing or baking. But the stuffing from it turns out pretty good. Of course, it needs to be seasoned with spices, add the right ingredients and beat well. I often make pork cutlets - the most delicious recipe for us is the one in which there is onion with garlic, spices and bread soaked in water is added. You can still rub raw potato and add greens. If there is only meat in the cutlets, then meat juice will flow out during frying, they will be 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 are wonderful: very juicy, soft, slightly spicy, with a delicious fried crust.

Ingredients

To prepare minced pork cutlets you will need:

• moderately fatty pork - 500 g;
• onion - 2 heads;
• garlic - 4-5 cloves;
• slices white bread- 3-4 pcs;
• water - 0.5 cups;
• egg - 1 pc;
• black pepper, red, basil - 0.5 tsp each;
• salt - about 1 tsp. (taste);
• refined sunflower oil - 5-6 tbsp. l.

How to cook delicious pork cutlets. Recipe

For minced meat I already bought a piece pork shoulder with fat. You can take ready minced meat, but given the quality modern products, it is better to make 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 cooking cutlets from and you will be sure of its freshness.

Peeled the onion, cut it into quarters. Removed the husk from the garlic cloves. Onions give the minced meat a special taste and juiciness, but there is no specific taste or smell in the cutlets. So do not be afraid that you will spoil the cutlets, on the contrary - if there are not enough onions, they will not have enough juiciness. I focus on the following proportions: 0.5 kg. pork two onions the size of a medium apple.

I cut the crusts from slices of bread, break the crumb into small pieces. I'm flooding cold water for a few minutes. Then I squeeze lightly so that the crumb remains wet, but the water does not flow from it.

I grind pieces of meat in a meat grinder with a conventional grate once. For more tender, homogeneous minced meat, you can change the grate to a fine one or scroll twice (another option is to grind with a blender with an “upper knife” nozzle).

After the meat, I scroll the onion and garlic. I shift the fragrant gruel into a bowl with minced meat.

And finally, I skip 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 minced meat.

Mix lightly, beat in a large egg. You can first beat with a whisk or use only the protein (also beat), and leave the yolk for baking.

After the egg and minced meat are mixed, I flavor cutlet mass spices, salt. You need to salt moderately, if you taste the minced meat, then the salt should be felt, but so that there is no feeling of oversalting.

Pork cutlets will be easier to form and will not fall apart when frying if the minced meat is beaten well. I collect a little in the palm of my hand, throw it back into the bowl and so on until a viscous, almost homogeneous mass is obtained. Particles of minced meat break, stick together better. I cover, let it brew for about ten minutes or put it in the refrigerator while the side dish is being prepared.

I make cutlets not very large, each one takes about 1.5-2 tbsp. l. minced meat (or 50-60 grams each). I form oval-shaped blanks, periodically substituting my palms under cold water otherwise they will stick to your hands. If you don’t get neat cutlets, try tossing a portion of minced meat from palm to palm, as if making snowballs. After a few seconds, the workpiece will become smooth, dense. You just need to give it shape. I didn’t do the breading, because there is bread in the composition, it absorbs meat juice, delays it, due to this, pork cutlets are very soft. If you decide to bread, then you can use ground crackers, wheat or corn flour (from the last crust will be dense, then you definitely need to stew in the sauce).

Pour enough oil into the pan. I heat it up over medium heat. I stack the cutlets, leaving a place between the blanks so that you can pry with a spatula or fork and turn over.

After 7-8 minutes I check how browned the bottom is. If a uniform golden brown crust appears, I turn it over. The second side is fried a little less, also to a blush.

Can ready cutlets transfer to a cauldron or saucepan, pour a couple of tablespoons of water and simmer under the lid. They will become softer and more magnificent.

This time I just fried cutlets, I wanted just those, with a crispy crust. I made mashed potatoes for a side dish, took out sauerkraut, pickles. If you spend a little more time, then you can do it, any side dish will suit them. Bon appetit everyone! Your Plushkin.

A similar recipe for pork cutlets in breadcrumbs in video format