Minced pork cutlets - a classic cooking, stepping into restaurants straight from the kitchens of talented housewives. Lush, with a golden brown crust, flowing in the mouth with creamy juices or simply juicy, but at the same time dietary, there are no recipes. Let's open some secrets of housewives - we will make a selection of the best family recipes for pork cutlets.

Classic minced pork cutlets in a pan

Minced pork cutlets are juicy if the cook follows the classic recipe from the moment the ingredients are selected. Although many do everything automatically, there are basic principles that should be kept in mind. The first rule is to choose the juicy parts of pork. The neck is perfect, but it's expensive. A layer with a lot of meat will not be the worst choice, if only there was no big bone inside it. Pork bacon will give the patties juiciness, and the added onion will sweeten.

Many reproach housewives for wanting to save when they add bread to cutlets. Meanwhile, this product plays a significant role in the recipe. Do not hesitate to add bread, just soak it in good fresh milk.

We will need:

  • pork (neck, layer) - 700 g;
  • milk - 150 ml;
  • egg - 1 pc.;
  • onion - 1 pc.;
  • loaf peel - 2 pcs;
  • salt, pepper - to taste;
  • vegetable oil - for frying.

Minced meat pork will give an egg or two - their number depends on the amount of meat mass. We propose making cutlets of 700 g of meat - four people can eat from the heart with a dish, and even legally demand an addition. Enough for everyone!

And now we are preparing:

  1. Soak the bread in milk.
  2. From pork we turn the minced meat together with the onion.
  3. Mix bread, meat, add egg and spices.Gently mix the minced meat in one direction, making it homogeneous. Leave the cutlet blank to brew.
  4. We heat the pan and pour the odorless oil.
  5. We wet our hands and form koloboks of meat, which we give an oval shape. The size is medium.
  6. We spread the prepared koloboks with the wetted hands into the pan. Fry on both sides to a crust. While the process is in progress, we heat the oven to 200 degrees.
  7. Put portions on a baking sheet. Place the patties in the oven for 15 minutes.

We get out and serve the table!

What was the secret, you ask? In the presence of bread, onion processing technology and additional baking of meatballs in the oven. Any pieces of onion, even the finest chopped, will crunch in the finished dish. And when grinding in a meat grinder, they will always give sweetness, juiciness, but they will not be felt at all.

Potato and Bread Recipe

Previously, in practice, cooks did not have a tradition of putting cutlets on a towel so that they absorb excess oil. On the contrary, it was considered special chic that the patties, "resting off", absorb everything, only gaining juiciness. We’ll stay on a diet a bit later! Serve the cutlets with mashed potatoes, salad and savor, immediately requiring an addition. And instead of onions, add potatoes - let there be first and second!

The secret to the right cutlets is in roasting temperature. It should be average and even slightly lower with any processing method - at least for gas, at least for electricity.

We will need:

  • pork (neck, layer) - 700 g;
  • egg - 1 pc.;
  • onion - 1 pc.;
  • potatoes - 2 pcs.;
  • salt, pepper - to taste;
  • vegetable oil - for frying.

Cooking method:

  1. Three potatoes on a coarse grater, squeeze the juice.
  2. From pork we turn the minced meat together with the onion.
  3. We combine potatoes, meat, add the egg and spices. Gently mix the minced meat, leave the cutlet preparation to brew.
  4. We heat the pan and pour the odorless oil.
  5. We wet our hands and form koloboks from the "rested" minced meat, which we give an oval shape.
  6. We spread the prepared koloboks with the wetted hands into the pan. Fry on both sides to a crust.
  7. Put the portions on a baking sheet and place in the oven for 15 minutes.

We get out and serve the table!

Garnish will be fresh vegetables, sour cream sauce, herbs and a cup of strong tea with mint. Even if you are used to eating everything with another drink - try it! It is incredibly delicious.

How to steam in a slow cooker without eggs

Cooking in a slow cooker is the most healthy way of heat treatment of products, apart from a similar process in a double boiler. But the cutlets from the double boiler come out pale, they really do not feel like eating ... Another thing is a slow cooker with a frying function! Delicious meatballs are provided in it!

 

We will need:

  • pork (neck) - 500 g;
  • milk - 100 ml;
  • onion - 1 pc.;
  • loaf peel - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil - for frying.

Cooking method:

  1. From pork we turn the minced meat together with the onion.
  2. Soak the loaf in milk.
  3. Mix the bun, meat, add salt, spices.
  4. Gently mix the minced meat, leave the cutlet preparation to brew for 15 minutes.
  5. We heat the bottom of the multi-bowl in the "Frying" mode, pour odorless oil on it.
  6. We wet our hands and form round meat balls.
  7. We spread them with wet hands on the bottom of the multi-bowl. Fry on both sides to a crust.
  8. Close the lid and simmer in the appropriate mode for 10 - 15 minutes.

We take out portions and set the table!

In a slow cooker, the main thing is not to put the cutlets too close to each other so that they are fried, do not fall apart, and do not stick together.

In the process, the mince produces juice that can be used as a sauce. An ideal side dish is Basmati rice with butter.

With the addition of semolina

Minced pork with semolina almost repeats a similar composition with potatoes. But remember - the semolina needs to swell, so we add it a little bit, not more than half a glass per 700 g of minced meat, and let the preparation brew for at least 2 hours. Then fry portions, bake and serve with sour cream sauce.You will get tender, fluffy meatballs, where the semolina will not be felt at all!

Essential Ingredients:

  • pork (neck) - 700 g;
  • semolina - 80 g;
  • egg - 2 pcs.;
  • onion - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil - for frying.

How to cook:

  1. From pork we turn the minced meat together with the onion. Add semolina.
  2. Mix everything, drive in eggs, pour salt and spices.
  3. Gently stir the stuffing. Leave to infuse the cutlet billet for 35 minutes to allow semolina to swell slightly.
  4. We heat the pan, pour refined oil.
  5. We wet our hands and form oval koloboks. We spread them with moistened hands in a frying pan. Fry on both sides to a crust.
  6. Close the lid and simmer for 10 - 15 minutes.
  7. We get out of the slow cooker, serve to the table.

The best side dish is pasta, vegetable salad, pickles. It is tasty to eat cutlets with potatoes sprinkled with fresh herbs.

The secret of all cutlets: a quick fire burns the meat from the inside, a slow one puts out. Keep the browning crust oven. Bring the cutlets to readiness always only there.

Pork Diet

The dietary option is no worse than the classic. Do you know what the differences are? The features of meat! For diet cutlets, minced meat from ham, fillet, any other part of pork, which contains a minimum of fat, is suitable. But the meatballs will certainly remain juicy if we add a little cabbage, grated squash or pumpkin.

The diet with cutlets is simple, as twice as two: with any addition of vegetables, the calorie content of the cutlets decreases. Just do not forget to squeeze the vegetables from the juice so that the dish does not "float".

Essential Ingredients:

  • pork (ham, sirloin) - 700 g;
  • egg - 2 pcs.;
  • large onion - 1 pc.;
  • salt, pepper - to taste;
  • water - 100 ml.

Cooking method:

  1. From pork we turn the minced meat together with the onion.
  2. Mix the meat, add the egg and spices.
  3. Gently mix the stuffing, leave the cutlet to brew.
  4. Heat the pan and pour a little water.
  5. We wet our hands and form cutlets.
  6. We spread them with moistened hands in a frying pan.
  7. Fry on both sides directly on the water until crusty.
  8. Close the lid and simmer until tender.

Diet cutlets are even better cooked in a double boiler. Simply put the meat balls on its grate and turn on the “Meat” mode for 20 - 30 minutes. A juicy meal with a minimum of calories will be a reward for your labors! We eat with cherry tomatoes or fresh cucumbers.

Cutlets - a grateful, simple, surprisingly tasty dish. Remember two rules: if you want a steak (fashionable kebab) - beat the minced meat with your hands. For splendor, an egg and medium heat are required. But the indispensable ingredient is the love of cooking. Probably, it is precisely after him that the Michelin experts are so actively pursuing.

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