Cutlets from a mixture of pork and beef mince with egg
6 servings
60 minutes
Cutlets made from a mixture of pork and beef mince with egg are a classic dish of European cuisine, known for their rich and juicy flavor. Their roots trace back to traditional home cooking recipes where meat was mixed to achieve the perfect balance of tenderness and aroma. The addition of soaked breadcrumbs, potatoes, and garlic gives the cutlets a pleasant texture and appetizing juiciness. The golden-brown crust creates a crispy contrast with the soft filling inside. These cutlets are versatile: they can be served with mashed potatoes, fresh vegetables, or flavorful sauces, making them an excellent choice for family dinners or festive tables.
1
Put the minced meat in a deep container.
- Ground meat: 300 g
2
Chop the onion finely and add it to the minced meat.
- Onion: 30 g
3
Soak the crackers in milk and let them swell. Squeeze out the excess milk and transfer the bread to the container with the minced meat.
- White crackers: 2 tablespoons
- Milk: 50 ml
4
Peel the potato, grate it on a fine grater, and add it to the minced meat.
- Potato: 1 piece
5
Peel the garlic, crush it, and add it to the minced meat.
- Garlic: 1 clove
6
Also add an egg to the minced meat.
- Chicken egg: 1 piece
7
Mix all the ingredients and beat the minced meat against the bottom of the container, add salt and pepper, and mix thoroughly again.
- Salt: to taste
- Ground black pepper: to taste
8
Heat the pan, shape small patties from the minced meat, and place the maximum number of patties in the pan. Fry for 1 minute on each side over high heat to form a strong golden crust. Then reduce the heat, cover with a lid, and fry for 5-7 minutes, turning occasionally.
- Olive oil: 4 tablespoons