Composition / ingredients
Step-by-step cooking
Step 1:
How to make pork and chicken cutlets? Prepare the products. It is better to take breast fillets from chicken meat. Take pork with the available small amount of fat — the cutlets will turn out juicier. Cut the loaf into pieces and soak it in milk. It is better if it is not fresh, but a little stale — such bread will absorb meat juices better.
Step 2:
Pass pork and chicken fillet through a meat grinder or scroll in a blender to make minced meat. Put the finished minced meat in a spacious bowl in which you will cook the cutlet mass.
Step 3:
Peel the onion, rinse it in cold water and pass it through a meat grinder, following the meat. Do the same with a soaked loaf. Before adding to the meat grinder from the loaf, squeeze out a little extra milk. Add everything to the bowl. Break one egg to the minced meat. If you cook minced meat without a meat grinder, you can grate the onion on a grater, and just squeeze out the bread and knead it with your hands.
Step 4:
To taste, add a little salt and spices to taste. I usually add dried herbs and ground black pepper to the cutlets.
Step 5:
Mix the cutlet mass well with your hands until smooth, so that all the ingredients are evenly distributed among themselves. Beat the minced meat on the bottom of the bowl. To do this, simply lift the minced meat with your hands and throw it into the bowl. Do this several times. This is necessary so that the cutlet mass becomes denser and the cutlets do not fall apart during cooking.
Step 6:
With your hands, form small round or oval cutlets and roll them in breadcrumbs. You can take the crackers ready-made or make them yourself at home.
Step 7:
Heat the frying pan to a hot state and pour a little vegetable oil on it for frying. Put the formed cutlets on it and fry over low heat on both sides until golden brown. Keep each side for about 5 minutes so that the meat has time to cook. To be sure, at the end you can cover the pan with a lid and hold the cutlets for a couple of minutes.
Step 8:
Ready-made cutlets can be served as an independent dish or supplemented with a side dish of mashed potatoes, rice or spaghetti. Serve the cutlets hot. Bon appetit!
Such cutlets can be prepared from chopped meat. To do this, you will have to chop all the prepared meat very finely with a sharp knife.
For baby food, it is better to bake cutlets in the oven.
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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
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 .
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Loaf - 273 kcal/100g
