Beef, pork and lamb cutlets
12 servings
120 minutes
Beef, pork, and lamb cutlets are a true gastronomic heritage of European cuisine, embodying a wealth of flavors and traditions. Their origins trace back to old home recipes where the minced meat was carefully prepared by hand, and the combination of different types of meat provided unique juiciness. The taste of these cutlets is rich and meaty with subtle hints of spices and a tender texture. Added breadcrumbs make them lighter while the crispy crust offers an appetizing crunch. They are perfect for both everyday dinners and festive tables when complemented with potato or vegetable garnishes. Thanks to their balanced recipe, they can be served with classic sauces or spicy dips, creating new taste experiences each time.
1
The most important thing in cutlets is not the cooking method, but the minced meat. Even my cat won't eat store-bought minced meat, and he's quite the gobbler. We buy 500 g of beef shoulder and 500 g of pork. If you're a real aesthetic, buying 250 g of lamb won't hurt.
- Beef chuck (shoulder): 500 g
- Pork shoulder: 500 g
- Lamb: 250 g
2
Chop the onion coarsely and sauté it in a pan until translucent, al dente, as sausage vendors say at gas stations.
- Onion: 3 pieces
3
Soak white breadcrumbs in milk. How much you add to the patties depends on you; the more, the tastier and unhealthier.
- Breadcrumbs: to taste
- Milk: 150 ml
4
We pass the meat, soaked and squeezed breadcrumbs, fried onions and garlic through a meat grinder, add a teaspoon of baking soda mixed with vinegar, salt and pepper to taste, and mix the minced meat thoroughly. I haven't added eggs to the minced meat for many years. In my opinion, they make the cutlets bright representatives of English cuisine — you can't even bite into them.
- Breadcrumbs: to taste
- Garlic: 2 cloves
- Vinegar: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Place the patties on a hot skillet as you shape them and fry on high heat for 5-7 minutes, then flip, reduce the heat to 'below medium', cover (loosely), and cook for 25-30 minutes until done.
