Pork cutlets with parsley
12 servings
90 minutes
Pork meatballs with parsley are a classic dish of European cuisine, embodying the warmth of home and the aroma of fresh herbs. These meatballs combine the tenderness of pork mince with the spiciness of garlic and onion, while parsley adds freshness and a light green note. In breadcrumbs, they acquire a crispy crust and become rich in flavor when fried. Historically, such meatballs served as the foundation for family lunches, often served with mashed potatoes or fresh vegetables. Perfect for a cozy dinner, they pair wonderfully with sauces—from classic tomato to creamy herb varieties. Each meatball is a harmony of taste and texture that can satisfy both gourmets and lovers of traditional home-cooked meals.
1
Prepare the necessary ingredients.
2
Peel the onion, wash it well under running water, cut into pieces, pass through a meat grinder, and add to the minced meat.
- Onion: 1 head
- Ground pork: 1 kg
3
Cut the loaf into pieces, pass it through a meat grinder, and add it to the minced meat.
- Stale white loaf: 100 g
- Ground pork: 1 kg
4
Peel the garlic, wash it well under running water, press it through a press, and add it to the minced meat.
- Garlic: 3 cloves
- Ground pork: 1 kg
5
Add 1 teaspoon of salt and 1 teaspoon of mixed ground peppers to the minced meat.
- Salt: 1 teaspoon
- Ground pepper blend: 1 teaspoon
6
Mix all the ingredients well.
- Ground pork: 1 kg
7
Wash the parsley well under running water, dry it, chop it finely, and add it to the minced meat. Mix all the ingredients well.
- Parsley: 25 g
- Ground pork: 1 kg
8
Pour breadcrumbs into a separate container. Shape the patties and coat each one well in the breadcrumbs.
- Breadcrumbs: 100 g
9
Pour vegetable oil into the pan and place the pan on the heat.
- Vegetable oil: 100 ml
10
Place the patties in the heated pan.
- Ground pork: 1 kg
11
Fry the cutlets on both sides over medium heat with the lid closed until cooked.
- Ground pork: 1 kg