Pork cutlets with bread

The preparation of cutlets begins with the preparation of minced meat. You can buy a ready-made one in the supermarket or cook it yourself. The second option, of course, is better. Buying a fresh piece of meat, cutting it into portions and grinding it in a meat grinder will not take much time, but the result will exceed all expectations.

Soak white bread in milk, leave for a few minutes, squeeze. Grate onion and garlic, finely chop or chop with a blender. If we cook the minced meat ourselves, you can chop the onion in a meat grinder and get a completely homogeneous consistency.

Mix minced meat, eggs, bread squeezed from excess milk and onion and garlic crushed in any way in a deep dish or small bowl. Salt, pepper and mix until smooth, soaked bread should dissolve well and not fall into pieces in ready-made cutlets.

From the resulting minced meat, we form cutlets and roll them in flour. This is not an obligatory step in cooking, but the flour will allow the crust to turn out more dense and fried, which will add richness to the taste. If desired, the flour can be replaced with breadcrumbs.

Pour vegetable oil into a frying pan, heat it up, fry the cutlets on one side over high heat. Fry until golden brown for about two minutes. Then turn it over, reduce the heat to medium or minimum, and simmer for about 15 minutes. During this time, the middle will have time to steam well, be tasty and completely safe, and the crust will not have time to burn.

We put the cutlets on a plate, add a side dish of vegetables, mashed potatoes or spaghetti. It is best to serve the cutlets hot.

Bon appetit!