Minced pork cutlets

Juicy, appetizing, fragrant, for every day! Chopped pork cutlets are a recipe that will help out if you don't have a meat grinder. Meat for cutlets is cut with a knife into small pieces, which is why they turn out denser, but at the same time more fragrant than usual. You can also cook other types of meat in this way.

Julia M.

The author of the recipe

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Composition / ingredients

Servings:

Pork

500

Onion

Eggs

Mayonnaise

Starch

Vegetable oil (for frying)

Greenery

to taste

Spices dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 12 g

Fats 58 % 22 g

Carbohydrates 11 % 4 g

267 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make minced pork cutlets? Prepare the products. Choose meat with fat layers, the cutlets will turn out juicier. To make the meat easier to cut, freeze it a little in the freezer if it is fresh, or do not defrost until the end if frozen. Cut the meat into very small pieces.
Step 2:
Put the finely chopped meat in a bowl. Add an egg to it. Peel the onion and cut into small cubes. And it's better to grate it on a grater — this will give the cutlets extra juiciness. You can also add grated garlic.
Step 3:
Then put some mayonnaise. Instead of mayonnaise, you can take kefir or sour cream. To fasten the cutlet mass, add starch to the minced meat. Or flour, if there is no starch. Put some chopped greens to taste. You can use green onions as greens. Pre-wash and dry the greens.
Step 4:
Add a little salt to the minced meat (do not forget about the presence of mayonnaise, which already contains salt) and add spices to taste. Mix the whole mass well until smooth.
Step 5:
Heat the frying pan over high heat and pour a little vegetable oil on it. Minced meat for cutlets turns out to be very soft and juicy, so it will not work to make cutlets out of it. Spread it on the pan with a spoon, forming small patties, not very thick, so that they have time to fry. Fry them on both sides over low heat until golden brown.
Step 6:
Cutlets should be well fried. Therefore, turn them over several times. At the very end, it is better to cover the pan with a lid and hold the cutlets for 5 minutes on the smallest fire.
Step 7:
Ready-made cutlets can be supplemented with any side dish or vegetable salad. Bon appetit!

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.