Natural pork cutlet: how to cook cutlets from fatty pork

Such a meat dish as cutlets is familiar to every person. And although it has many-sided variations in different countries, everyone has the same goal when preparing cutlets - to make them appetizing and satisfying. Success is ensured by correctly selected ingredients that harmoniously combine with each other, giving the dish a unique taste. So, pork cutlets are the most delicious recipe:

200 grams of loaf (pulp);
2 eggs;
3 cloves of garlic;
Medium sized bulb;
Minced pork 600 grams;
3 tablespoons of mayonnaise;
Salt, pepper, other seasonings at your discretion.

Initially, 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 lightly squeezed out and mixed with the previously prepared ingredients. Then eggs, mayonnaise and seasonings are added to the container with the preparation.

The resulting mass is thoroughly kneaded with your hands and you can begin to form the meat balls, so that they retain their shape and the minced meat does not stick to your palms, you must resort to using vegetable oil, which is recommended to lubricate your hands. Before placing the cutlets in a frying pan, you need to preheat it and add 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, you need to cover the pan with a lid.

General principles for preparing cutlets

Minced pork cutlets (recipes will be described in detail below) can be prepared in different ways:

bake in the oven;
fry in a frying pan;
stew in a slow cooker;
cook in a double boiler.

Depending on what kind of dish they plan to create, they choose the method of preparing the cutlets. For example, fried cutlets are best suited for a holiday lunch or dinner, while steamed cutlets are the ideal option for baby food or a diet menu.

Description of preparation:

I am sure you will like this classic recipe for minced pork cutlets.
After all, everything here is natural, and the best that you can come up with in “cutlet art.” Here we take white bread, fill it with milk, not water, and turn the pork into minced meat ourselves. In a word, don’t hesitate - this is still a very affordable and simple recipe for minced meat for pork cutlets, so doubts aside - let’s cook! Purpose: For lunch / Inexpensive Main ingredient: Meat / Pork Dish: Hot dishes / Cutlets Geography of cuisine: Russian cuisine

Classic recipe in a frying pan

The ideal minced meat for a dish according to the classic recipe is considered to be a meat mass made from beef and pork in equal proportions. If you need to prepare a dietary dish or a product for baby food, then pork can be replaced with chicken, and beef with veal. Then the cutlets will be less fatty. Experienced chefs recommend preparing mixed minced meat, since beef cutlets turn out tough and dry, while pork will make them softer and juicier.

To prepare a treat from minced pork and beef according to the classic recipe, you need to take the following ingredients:

beef – 600 g;
pork – 600 g;
bread – 6-7 slices;
onion – 2 pcs.;
garlic – 4-5 cloves;
salt and seasonings - to taste.

In order for the cutlets to turn out not only tasty, but also beautiful (for inexperienced housewives they sometimes fall apart in the frying pan), you need to strictly follow the proportions and sequence of preparing the dish:

Slices of bread are poured with warm water and kneaded well with a fork. Leave the bread crumb for 12-15 minutes so that it softens well (then the cutlets will be very fluffy).
The pork and beef pulp is passed through a meat grinder in 2 stages. First, only the meat is minced, and then it is passed through the meat grinder again, along with onions, garlic and bread, squeezed out of excess liquid.
Place the minced meat in a deep bowl, season it to taste with spices and salt and knead well. Since the classic recipe for cutlets does not involve the use of eggs, the minced meat must be thoroughly beaten, then it will become thicker. During the process of beating the minced meat, excess liquid comes out of it, and the cutlet mass becomes softer and more homogeneous. To do this, form a ball from the minced meat, then lift it slightly above the bowl and drop it to the bottom of the dish. Such manipulations are performed within 3-4 minutes.
Now you can form the cutlets. In order for the product to be juicy, the cutlet must be of medium size; small cutlets most often turn out dry and tasteless.
The finished cutlets are breaded (you can use either flour or breadcrumbs) and fried until tender in a frying pan with vegetable oil. If you need to get a dietary dish, then the cutlets can be baked in the oven or cooked in a double boiler. The taste of the product does not change at all; the cutlets will be just as juicy and tender, but without a golden brown crust.

The treat is usually served with a side dish, otherwise it looks unfinished. Side dishes, as well as cutlets, are prepared in different ways - they can be boiled, fried or baked. To choose the right side dish for cutlets, you need to take into account the method of preparing the food. For example, pasta or rice porridge are not served with meatballs. A steamed diet cutlet does not go well with french fries, and it is not recommended to put vegetable stew on a plate with a cutlet with cabbage.

In the oven

Minced pork cutlets (recipe suitable for diet) will be less fatty if baked in the oven. And to make them more juicy, they can be cooked with gravy.

You need to prepare the following set of products:

minced pork – 1.3-1.5 kg;
eggs – 3 pcs.;
potatoes – 230-260 g;
onion – 1 pc.;
breading – 70-100 g.

Pork cutlets are prepared in the following sequence:

First you need to prepare the potatoes - peel and wash them, then pass them through a meat grinder.
The peeled onion is also cut into 4 parts and chopped in a blender or meat grinder.
Now you can combine all the ingredients in a deep bowl and mix thoroughly: minced meat, potatoes and onions.
Lastly, eggs, salt and spices are added to the cutlet mass.
Place the dish with the prepared minced meat in the refrigerator for 20 minutes, then the cutlets will be more elastic and will not “spread” on the baking sheet.
The formed cutlets are breaded and placed on a baking sheet covered with parchment.
The cutlets are baked at 200 degrees for 20 minutes. from each side.

Pork cutlets can be served along with mashed potatoes and fresh vegetable salad.

Minced chicken and pork cutlets

Chicken and pork go well together in one dish. You get not only variety in your daily menu, but also a more complete set of amino acids and other nutrients.

Components:

Pork tenderloin – 350 g;
Chicken breast – 300 g;
Onion – 1 head;
Garlic – 1 clove;
Semolina – 3 tbsp. l.;
Lard – 100 g;
Salt - to your taste;
Sunflower oil – 70 ml;
Egg – 2 pcs.;
Purified water – 6 tbsp. l.;
Breading – 1 sachet;
Baking soda - a pinch.

After cutting the washed meat into pieces with a sharp knife, place it in a large container. We clean the vegetables and cut them into 4 parts.

Cut the unfrozen lard into cubes. It is necessary to make the minced meat juicier, since chicken meat itself is a bit dry. We pass all the products through the meat grinder twice, starting with the meat and ending with the onions.

Add semolina, eggs, salt and a pinch of soda to the minced meat. Stir and, if the mass is too steep, add cold water.

We make cutlets, transferring them from the left hand to the right. Dip in breadcrumbs and place to fry on a hot frying pan.

Prepare a classic recipe for chicken Kiev - one of the most favorite dishes.

Read here how to cook minced fish cutlets correctly and tasty.

Read how to properly cook minced chicken cutlets in the oven.

In a slow cooker

This recipe is suitable for housewives who want to prepare a meat dish without unnecessary hassle, because in a multicooker you don’t have to adjust the heat or add oil, like in a frying pan.

Minced pork cutlets. Recipe for cooking in a slow cooker.

You will need the following components:

minced meat – 1 kg;
bread (roll) – 350-400 g;
eggs – 2 pcs.;
milk – 75 ml;
breading – 100 g.

Cutlets in a slow cooker should be cooked in this order:

Place the twisted meat in a deep bowl, beat in the eggs and mix the resulting mass well.
The bread is soaked in milk, and after 10 minutes. squeeze it out and add it to the minced meat.
A mixture of meat, bread and eggs is seasoned to taste with salt and spices.
Form cutlets, roll them in breading and place them in a multicooker bowl.
Prepare the dish in the “baking” mode for 45-50 minutes, after 25 minutes. You need to turn the cutlets over to the other side for even frying.

Minced pork cutlets (the recipe for cooking in a slow cooker was described above) are served with tomato or sour cream sauce and a side dish of buckwheat or rice.

Cutlets without bread

If you slightly change the composition of the dish, for example, remove white bread from the recipe, you get fluffy and juicy cutlets with a rich meaty taste.

For cutlets without bread you will need the following products:

potatoes – 2 pcs.;
eggs – 1 pc.;
minced meat – 1 kg;
onion – 1 pc.;
soda (baking) – 0.5 tsp.

The cooking procedure is as follows:

Peeled and washed potatoes are grated.
The onion is peeled, chopped finely and fried in oil until golden brown.
Place pre-cooked minced meat in a deep bowl and add onions and potatoes to it.
Beat the egg into the meat mixture and mix the resulting mass well.
Now you can add soda and season the minced meat with salt and spices (optional).
Pour 30 ml of cold water into the minced meat and knead the mixture until smooth.
Form cutlets and roll them in breading.
Place the cutlets on a heated frying pan and fry them on each side for 1-1.5 minutes. until golden brown.
Bring the product to readiness in the microwave for 5 minutes. or in the oven (in a bowl with thick walls).

Cutlets are a universal dish that goes well with any side dishes and salads. Cutlets cooked without bread can be served with pasta, ketchup and tomato and sweet pepper salad.

How to cook delicious cutlets from minced fatty pork

When choosing meat, it is worth considering some nuances. The lowest quality pork comes from a sow, which is dark in color and has dirty yellow fat. It is also advisable not to take an uncastrated boar - such a product is bitter and smells of ammonia due to the release of the hormone androsterone. The best cutlet meat comes from pork if you take its most tender parts - neck, ham or tenderloin. It will make the most juicy dish.

Cooking time: 1 hour

Number of servings: 6

Energy value

calorie content – 569.9 kcal;
proteins – 15.5 g;
fats – 51.5 g;
carbohydrates – 11.1 g.

Ingredients

pork – 600 g;
chicken egg – 1 pc.;
onion – 1 pc.;
garlic – 2-4 cloves;
hard cheese – 100-150 g;
white bread – 100 g;
vegetable oil – 2 tbsp. l.;
water – 1/3 cup;
salt – 1-1.5 tsp;
pepper – 1 pinch;
breadcrumbs – 30 g.

Step-by-step preparation

Turn on the oven and let it warm up thoroughly.
Wash the meat, dry it with a towel or napkins, cut it into small pieces.
Peel the onion and garlic.
Soak the bread in water for a short time.
We pass the prepared meat, onions, garlic and bread through a meat grinder.
To the resulting minced meat add finely grated cheese, egg, salt and pepper to taste. You can add your favorite spices, preferably hops-suneli, oregano, thyme.
We form the cutlets with wet hands, wetting our fingers in a container of water each time.
Grease a baking dish with vegetable oil, place our minced pork cutlets in it, rolled in breadcrumbs or flour. Place on the middle shelf of the oven.
Bake for 20 minutes at 180 degrees. After this, pour 1/3 cup of water into the mold and cook for another 10 minutes.
Serve the meatballs warm, with stewed or fresh vegetables.

Tip: you can use two or even three types of meat in this recipe. For example, pork, chicken and fish. An unusual combination, but the cutlets turn out very appetizing and juicy.

Using our tips and step-by-step instructions, you can always deliciously feed your family or treat your friends to a hearty meat dish. It can be prepared in several ways by substituting seasonings or ingredients. This way your menu will always be varied and original. Bon appetit!

No eggs

Eggless cutlets can be prepared from any meat; they always turn out soft and delicate in taste.

For this recipe you need to prepare the following ingredients:

minced meat (pork or mixed) – 600 g;
bread - 2 slices;
onion – 2 pcs.;
milk – 100 ml;
garlic – 3 cloves;
breadcrumbs or flour for breading.

Recipe:

Remove the crust from the bread and place it in a bowl with milk. Leave until the bread is soggy (about 10 minutes).
The onion is chopped with a blender or finely chopped with a knife.
Garlic is passed through a press.
The minced meat is placed in a deep bowl and chopped onion, garlic, salt and spices are added to it.
The bread is squeezed out and also placed in the minced meat.
All ingredients are mixed well until smooth.
Form cutlets, bread them in flour or breadcrumbs and fry on each side for 5 minutes over high heat.
Then turn down the heat, cover the pan with a lid and fry for another 12-15 minutes.

The dish can be served with fresh vegetables and herbs.

Juicy cutlets baked in the oven

Baked minced pork cutlets are an excellent dish for a festive feast.

Components:

Lean pork – 650 g;
Mustard – 2 tbsp. l.;
Onion – 1 pc.;
Small potatoes - 2 pcs.;
Milk – 1 glass;
Loaf – 2 pieces;
Garlic – 1 clove;
Fresh herbs – 1 bunch;
Sour cream – 1 glass;
Carrots – 1 pc.;
Tomato seasoning – 200 ml;
Salt - to your taste;
Khmeli-suneli mixture – 1 sachet.

We cut the meat into pieces. We clean the vegetables and cut them into pieces, the size of which will allow them to be conveniently placed in the funnel of the meat grinder (all except carrots - we chop them into strips).

Soak the loaf in milk. Chop the washed greens. Having prepared the minced meat, add the missing products to it: bread with milk, salt and spices.

Mix and, having made semicircular balls, place in a glass fireproof roasting pan, sprinkle with carrots on top. In a separate container, combine mustard, sour cream and tomato seasoning.

Pour sauce over semi-finished cutlets. Place in the oven to bake for 50 minutes.

With added cheese

Minced pork cutlets baked with cheese are prepared for a holiday lunch or dinner. The recipe allows any meat - you can use both chicken and mixed minced meat, at your discretion.

For 6 servings, use the following products:

onion – 1 pc.;
bread – 2-3 slices;
minced meat – 900-1000 g;
egg – 1 pc.;
hard cheese – 120-150 g.

Cutlets with cheese cook very quickly:

White bread is soaked in milk for 7-10 minutes, then squeezed well and passed through a meat grinder.
Finely chop the onion or grind it together with the bread in a meat grinder.
Onions and bread are placed in the pre-cooked minced meat. Then beat in the egg and mix the resulting mass well.
Season the meat mixture with salt and spices and mix the minced meat again.
Form small cutlets from the resulting mass and then place them on a greased baking sheet.
The dish is baked in the oven for 30-35 minutes, then the baking sheet is removed, the cutlets are sprinkled with grated cheese and put back into the oven for 10-12 minutes.

Meat cutlets with cheese go with any side dish, but they will be especially tasty with mashed potatoes and salad.

With zucchini

Meat cutlets with zucchini can be recommended for those who do not like raw vegetables.

For cutlets with zucchini you need to prepare the following products:

minced meat – 600 g;
eggs – 1 pc.;
zucchini – 2 pcs.;
breading – 100-120 g.

The cooking sequence is as follows:

Grate the zucchini on a coarse grater and squeeze out the resulting juice.
Combine the minced meat and zucchini in a deep container, beat in the egg and mix the resulting mass well.
Season the minced meat with salt and spices at your discretion and knead until smooth.
Small cutlets are formed from the meat mass and breaded in flour or breadcrumbs.
Fry the product in a frying pan with vegetable oil. The cutlets will be ready when a golden crust forms on them.

Minced meat cutlets with zucchini go with any side dish, but they are best served with boiled potatoes.

With pumpkin

Thanks to the unusual combination of ingredients, the dish turns out very juicy and appetizing.

For this recipe you will need the following set of products:

pumpkin – 23-250 g;
minced pork or other meat – 600-700 g;
onion – 1 pc.;
eggs – 1 pc.;
bread (loaf) – 2-3 slices;
garlic – 3 cloves;
milk – 100 g;
breading – 130-150 g.

Preparing pumpkin cutlets is very easy:

The dry loaf is kneaded and placed in a bowl with milk. In 10 minutes. the bread is pressed well.
The onion is grated or chopped in a meat grinder.
In one bowl combine minced meat, soaked bread and grated onion. Stir the resulting mass thoroughly.
The pumpkin is peeled and passed through a grater (you can grind it in a blender).
Now add chicken yolk and grated pumpkin to the minced meat.
Lastly, place the garlic in the bowl and season with salt and spices.
Knead the minced meat again and then form it into cutlets.
The cutlets are breaded on each side and fried in a frying pan with vegetable oil until cooked.

Meat and pumpkin cutlets can be served as an independent dish, complemented with a salad of fresh vegetables and herbs.

Juicy homemade minced pork cutlets, recipe with photo

These delicious and easy-to-prepare meatballs turn out great even for novice cooks. You can choose additional components according to your own preference. The loaf can be completely replaced with raw potatoes, which must first be grated and squeezed out of the juice.

Cooking time: 35 min.

Number of servings: 5

Energy value

calorie content – 373 kcal;
proteins – 15.4 g;
fats – 29.3 g;
carbohydrates – 11.8 g.

Ingredients

minced pork – 450 g;
loaf – 100 g;
milk – 100 ml;
onion – 1 pc.;
chicken egg – 1 pc.;
garlic – 4 cloves;
mixture of peppers - to taste;
salt - to taste;
vegetable oil – 60 ml;
flour – 100 g.

Step-by-step preparation

Soak the loaf in slightly warmed milk. If you use fresh bread, then it is not necessary to remove the crust for homemade pork cutlets according to this recipe. Let stand for about 10 minutes, squeeze out excess moisture.
Peel the onion and chop finely. Pass the garlic through a press.
Combine minced pork, chopped vegetables, and bread in a bowl. Add the egg and season. Knead thoroughly. Beat it off. Place in the refrigerator for half an hour.
Form cutlets from the cooled mixture and roll in flour. If desired, it can be replaced with breading made from wheat crackers. It will give the cutlets a golden crust and “seal” all the juices inside.
Cook for 7 minutes on each side over moderate heat. When you turn it over, cover it with a lid so that there is a hole for steam to escape.

Tip: the same principle is used to make cutlets with semolina, which replaces the bread component. For the specified amount of food, you need to add 3-4 tbsp. cereals and leave it to swell for about a quarter of an hour.

With semolina

Semolina cutlets are a very tasty and satisfying dish that takes very little time to prepare.

The following components will be required:

minced meat – 650-700 g;
eggs – 1 pc.;
onion – 1 pc.;
bread 2-3 slices;
semolina – 4 tbsp. l.

Prepare in the following order:

The onion is finely chopped or minced in a meat grinder.
The bread is immersed in a plate with milk and kneaded with a fork, set aside for 11 minutes.
Beat an egg into the minced meat, season with spices and salt to taste and mix the mass well.
Then onions, bread mass and semolina are added to the meat mixture.
Mix the minced meat again and form it into cutlets.
First, fry the product until golden brown. Then pour water into the pan so that it half covers the cutlets.
Add bay leaf to the cutlets (optional) and simmer them over low heat for approximately 7 minutes. During this time, the semolina will swell and the cutlets will become more fluffy.

The dish is ideal for dietary and baby food. Ready cutlets can be served with salad and any side dish.

Recipe for delicious pork cutlets

For minced cutlets, I had previously purchased a piece of pork shoulder with fat. You can take ready-made minced meat, but given the quality of modern products, it is better to make it at home - it will take a few minutes. Or buy pork and ask the butcher shop to grind it in a meat grinder. At least you will know what kind of meat you are preparing the cutlets from and you will be confident in its freshness.

Peeled the onion and cut it into quarters. Removed the skins 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 don’t be afraid that you’ll spoil the cutlets; on the contrary, if there’s not enough onion, they won’t have enough juiciness. I focus on the following proportions: 0.5 kg. pork, two onions the size of a medium apple.

I cut off the crusts from the bread slices and break the crumb into small pieces. I fill it with cold water for a couple of minutes. Then I squeeze it lightly so that the crumb remains wet, but no water flows from it.

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

After the meat, I scroll through the onions and garlic. I transfer the aromatic pulp into a bowl with minced meat.

And finally, I pass 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 the minced meat.

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

After the egg and minced meat are mixed, I season the cutlet mass with spices and salt. You need to add salt moderately; if you taste the minced meat, you should feel the salt, but so that there is no feeling of oversalting.

Pork cutlets will be easier to shape and will not fall apart when frying if the minced meat is thoroughly beaten. I scoop a little into my palm, throw it back into the bowl, and so on until I get a viscous, almost homogeneous mass. The minced meat particles break up and stick together better. I cover it, let it sit for about ten minutes, or put it in the refrigerator while the side dish is prepared.

I make the cutlets not very large, each one takes about 1.5-2 tbsp. l. minced meat (or 50-60 grams). I form oval-shaped blanks, periodically exposing my palms to cold water, otherwise they will stick to my hands. If you can’t get neat cutlets, try tossing a portion of minced meat from palm to palm, as if you were making snowballs. After a few seconds, the workpiece will become smooth and dense. You just need to give it a shape. I did not do the breading, since the composition contains bread, it absorbs the meat juice, retains it, due to this, the pork cutlets turn out to be very soft. If you decide to bread, you can use ground crackers, wheat or corn flour (with the latter the crust will be dense, then you must simmer it in the sauce).

I pour enough oil into the pan. I heat it up over medium heat. I place the cutlets, leaving space between the pieces so that I can pry them with a spatula or fork and turn them over.

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

You can transfer the finished cutlets into a cauldron or stewpan, pour in a couple of tablespoons of water and simmer under the lid. They will become softer and fluffier.

This time I simply fried the cutlets; I wanted just the kind with a crispy crust. For a side dish, I made mashed potatoes, took out sauerkraut, and pickled cucumbers. If you spend a little more time, you can make cutlets in the oven with gravy ; any side dish will go well with them. Bon appetit everyone! Your Plyushkin .

With oat flakes

Cutlets with oatmeal are a tasty and healthy dish that can be prepared as a dietary product.

Have to take:

oatmeal (cereals) – 2 cups;
eggs – 2 pcs.;
minced beef or pork – 900-1000 g;
garlic – 2 cloves;
onion – 2 pcs.

The cooking sequence is as follows:

Pour boiling water over the oatmeal in the proportion indicated on the package and leave for the flakes to swell.
Onions and garlic are chopped in a meat grinder and added to the minced meat.
Eggs are beaten into the meat mass, then the minced meat is seasoned with salt and spices and the resulting mass is mixed well.
Lastly, add swollen oatmeal to the minced meat, mix the mixture again and form cutlets from it.
The cutlets are fried in a frying pan with heated oil until fully cooked.

Meat and oatmeal cutlets are very filling, so it is recommended to serve them without a side dish, with a salad of fresh or pickled vegetables.

Option 5. Minced pork cutlets in a frying pan, stuffed with mushrooms

For a festive feast, you can prepare delicious and aromatic pork cutlets stuffed with fried mushrooms.

Ingredients

60 ml refined oil;
half a kilogram of minced pork;
100 g premium flour;
250 g champignons;
a bunch of greenery;
eggs;
100 g oat flakes.

How to cook

Pour the oatmeal into a cup, beat in the egg, stir and leave for a quarter of an hour.

Peel the champignons, wash and finely chop. Heat two tablespoons of oil in a frying pan. Place the mushrooms in it and fry them, stirring, over moderate heat. Rinse the greens, dry and chop. Add to the mushroom fry, stir and cool.

Combine minced pork with swollen oatmeal, herbs, pepper and salt. Knead and leave for ten minutes. Take a portion of minced meat the size of a chicken egg. Form a cake directly onto your palm. Place some fried mushrooms in the middle. Make a cutlet so that the mushrooms are inside. Bread the preparations in flour. Fry until golden brown in a hot frying pan over moderate heat.

You can add some beef or chicken to the minced pork. This way the cutlets will not be so fatty. If there are no champignons, you can make the filling from any other mushrooms.

Let's turn again to a simple homemade dish that our grandmothers and mothers prepared, which we also prepare. Today there will be pork cutlets, the most delicious recipe in my opinion. Pork is the meat that produces juicy and soft cutlets on their own, so don’t overcomplicate them.

With potato

If you add raw potatoes to the minced meat, the cutlets turn out very juicy and airy.

For this recipe you need the following products:

potatoes – 2-3 pcs.;
minced meat – 1 kg;
onions – 2 pcs.;
eggs – 2 pcs.;
fresh herbs, salt and spices - to taste.

The sequence of cooking cutlets is as follows:

First, prepare the minced meat - you can use any meat, but it is best to combine beef and pork.
Greens and onions are chopped in a blender or meat grinder.
Raw potatoes are peeled and grated on a fine grater.
Chopped onions and herbs are added to the minced meat.
Beat the eggs into the meat mass and mix the ingredients well.
Lastly, add grated and squeezed potatoes to the minced meat, season with spices and salt and mix all the ingredients again.
Form cutlets, then place them on a baking sheet and place in an oven preheated to 200 degrees.
Bake the product for 10 minutes, then reduce the temperature to 180 degrees and leave the product in the oven for another 20-25 minutes. To get a golden brown crust, you can turn on the grill mode.

Cutlets made from minced meat and potatoes are served with any side dish, and to emphasize the taste of the dish, you can complement it with a salad with mushrooms.

With cabbage

Minced pork cutlets (the recipe with vegetables makes it possible to prepare a dish that is half meat and half vegetable) will be more juicy if cooked with cabbage.

You need to take the following products:

minced meat – 400-500 g;
cabbage 300-350 g;
eggs – 1 pc.;
onion – 1-2 pcs.

The sequence of cooking cutlets is as follows:

Finely chop the onion with a knife or pass it through a meat grinder.
Shred or chop the cabbage using a food processor, then lightly mash it with your hands to release the juice.
Add onion to the minced meat, then drive in the egg and mix the ingredients thoroughly.
Lastly, add cabbage mass to the minced meat, then season everything with salt and spices and knead well until smooth.
The finished minced meat can be refrigerated for 20 minutes, then the cutlets will acquire a more piquant taste.
Then cutlets are formed and fried in vegetable oil until golden brown.
After the formation of a golden brown crust on the surface of the cutlets, pour a small amount of water into the frying pan and simmer the product over low heat for 30-35 minutes.

The most common side dish for such cutlets is mashed potatoes, but you can also serve the dish with buckwheat or wheat porridge, and also add assorted pickled or fresh vegetables.

Is it possible to fry pork cutlets without oil?

Any cutlets can be fried without oil if you want to get the most dietary product possible. But here a lot will depend on the frying pan. It must have a non-stick coating (Teflon, ceramic, titanium).

On cast iron, the meat will stick if you do not coat the bottom with oil or fat.

If you have such a frying pan, heat it on fire and then lay out the cutlets. Fry each on both sides until golden brown, then pour a little liquid into the frying pan and simmer the dish under the lid for about 15 minutes, and then another 5 minutes without a lid.

With carrots

The original recipe for cutlets with carrots will be useful for housewives who like to cook unusual dishes.

Have to take:

Minced meat – 900-1000 g;
Carrots – 2 pcs.;
Eggs – 2 pcs.;
Garlic – 4-5 cloves;
Flour for breading – 100-150 g.

The cooking sequence is as follows:

Peeled and washed carrots are grated.
Garlic is crushed under pressure.
Add chopped carrots and garlic to the pre-cooked minced meat and mix the ingredients well.
Then eggs are beaten into the resulting mass, salt and spices are added and the minced meat is kneaded well with wet hands. If you add a little coriander and nutmeg to the minced meat, the cutlets will acquire a more piquant taste.
Now you can form medium-sized cutlets, about 2 cm thick.
The products are breaded and fried in a frying pan for 7-10 minutes, constantly turning over so as not to burn.

Cutlets with carrots are served hot along with a side dish of boiled potatoes or pasta.

Useful tips and tricks

The cooking time, as well as the beneficial properties of the finished minced meat dish, directly depend on the type of meat used. Cutlets are included in any menu - they are prepared both for the daily table and as a holiday dish. To get not only a tasty, but also the most healthy product, you need to strictly observe the proportions and take into account the calorie content of the main ingredient.

The table shows the nutritional value of minced meat cutlets per 100 g of finished product:

Type of meat	Squirrels	Fats	Carbohydrates	Calorie content
Pork	15	52,9	10	570
Veal	27,2	7,7	8	210
Beef	25	19	2	277
Mutton	18,2	20,6	4	275
Rabbit	20,2	9,5	5,6	166
Chicken	23,85	6,67	5,8	180,7

The loaf, bread or roll (unsweetened) for minced meat must be stale. You can soak them not only in milk, but also in boiled warm water. Moreover, cutlets with bread crumb soaked in water will be juicier than with a roll soaked in milk. You need to carefully choose the meat for preparing minced cutlets - it is best to buy the front part of a beef or pork carcass, then the cutlets will be tender and juicy. And if you cook them from ham, the dish will turn out dry and tough.

It is not necessary to add raw eggs to the minced meat; in order to prevent the cutlets from spreading in a frying pan or baking sheet, you need to beat the cutlet mass well.

When frying minced pork cutlets (according to any recipe) over high heat in a frying pan, you need to turn them over as often as possible, then the juice will remain inside the cutlets and the finished dish will not be dry.