Pork mince cutlets
8 servings
40 minutes
Pork cutlets are a true classic of European cuisine that has won the hearts of many gourmets. Their history traces back to home traditions when every housewife aimed to prepare a hearty and tasty dish from available ingredients. Juicy and tender cutlets made with soaked white bread and onion have a rich meaty flavor with subtle spicy notes. Fried to a golden crust, they make an ideal complement to a side of potatoes or fresh vegetables. These cutlets are versatile – they can be served both in everyday menus and at festive tables. In their simplicity lies the true magic of home cooking, bringing warmth and comfort to everyone who tries this dish.
1
We place a piece of white bread in a bowl and pour a little water over it to soak the bread.
- White bread: 1 piece
2
In another bowl, place the pork mince, add spices to taste. Then add an egg and salt. Mix well.
- Minced pork: 400 g
- Spices: to taste
- Chicken egg: 1 piece
- Salt: to taste
3
Add the soaked bread to the resulting minced meat and mix everything thoroughly into a homogeneous mass.
- White bread: 1 piece
4
Then we take the onion and cut it into small pieces, then crush it in a garlic press over a bowl with minced meat; the onion will release juice and get minced. We mix everything thoroughly again.
- Onion: 1 head
5
From the resulting mass, we form small patties, then coat them in flour. Only when all the patties are prepared, we need to put a pan with vegetable oil on the fire. Once the pan is heated, we place the patties on it and fry until a golden crust forms. When one side of the patties is fried, they should be flipped and the heat reduced. Then we cover the patties with a lid and let them simmer until cooked for about 7-10 minutes.
- Wheat flour: 3 tablespoons