Chopped cutlets
6 servings
45 minutes
Cutlets made from meat chopped with a knife, rather than minced, are good not only because you don't need any extra tools to make them. They have a denser meat structure, but they are not inferior in juiciness to cutlets made from minced meat.
1
Cut the crusts off the bread, chop the crumb, and soak it in milk.
- White bread: 3 pieces
- Milk: 150 ml
2
Remove excess membranes from the pork and chop it very finely. To make it easier to cut the meat, it can be pre-frozen.
- Pork neck (collar): 700 g
3
Peel and finely chop the onion.
- Onion: 1 head
4
Chop the parsley very finely.
- Parsley: 3 sprigs
5
Mix meat with onion, bread, and greens. Add crushed garlic through a press, mustard, sour cream, egg, and spices; mix well and let sit for 20 minutes.
- White bread: 3 pieces
- Pork neck (collar): 700 g
- Onion: 1 head
- Garlic: 2 cloves
- Dijon mustard: 1 teaspoon
- Sour cream: 1 tablespoon
- Chicken egg: 1 piece
- Ground cumin: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Form small patties from the minced meat and coat them in breadcrumbs.
- White bread: 3 pieces
7
Heat oil in a pan and fry the patties until golden brown on both sides.
- Vegetable oil: 50 ml
8
Place the patties on a baking sheet and send them to an oven preheated to 180 degrees for 10-15 minutes.
