Recipe for simple minced pork cutlets. Tender pork cutlets

Calories: Not specified
Cooking time: Not indicated

Ingredients:
- minced pork - 400 g;
- chicken egg - 1 pc.;
- onion - 1 pc.;
- starch - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- ground black pepper - 1 tsp;
- flour - 100 g;
- vegetable oil - 100 ml.

How to cook with a photo step by step

1. Minced pork must be put in a deep container. A 2 liter pot is ideal for this procedure.




2. Pour a spoonful of potato starch. Ask why is he here? Yes, everything is simple - it is thanks to its presence that the cutlets will acquire a more airy texture.




3. Add the right amount of table salt. It is better to start adding it gradually and (if the soul allows it!) Taste the minced meat. Salt can be of different grinding and the same volume of product can give a completely different taste.






4. Break into a mass egg. For this amount of ingredients, it is better to use a larger egg.




5. Add onions. If you want it not to be felt in cutlets, pass through a meat grinder. If you don’t mind small onion pieces, rub through a coarse grater.




6. Pour ground black pepper into the mass.






7. Gently mix the minced meat with your hand. All components must be well connected with each other, so that later someone in the cutlet does not get, for example, a lump of salt.




8. Fashion small cutlets. The form can be any, as the hand takes. Do not make too small, they will not be juicy enough. I made 14 medium sized patties.




9. It is good to roll each cutlet in flour. You can also use breadcrumbs.




10. Take a large diameter frying pan, pour oil into it. Do not despair that the oil layer turned out to be too thin, it is easily compensated by the fat that will stand out from the minced pork.






11. Put the pan on medium heat, heat well and dip the cutlets into the oil. It is better to cook under a closed lid.




12. When the cutlets are browned enough on the bottom, they need to be turned over.




13. After frying on both sides, the cutlets should be removed from the pan on a plate so that they do not absorb excess oil, cook

Unlike chicken and beef, it is more juicy due to the content of more fat. That is why they are considered the most popular among other species and varieties. Classic pork cutlets contain in their composition in addition to meat, egg, onion and loaf. Today I am going to share this recipe with you.

Ingredients for minced pork cutlet:

• Pork - 500 gr.,
• Egg - 1 pc.,
• Onion - 1 pc.,
• Milk - 150 ml.,
• Baton - 3-4 pieces,
• spices, salt,
• Sunflower oil.

Classic pork cutlets - recipe

Transfer the minced pork to a bowl. Beat in an egg.

Now you need to soak the loaf. Traditionally, a long loaf is soaked in milk, but if the cutlets need to be cooked, but there was no milk at home, then you can soak it in water. Pour the loaf with milk and leave for 5 minutes. Drain the milk. Squeeze the loaf with your hands, but not too hard. It’s not at all scary if the bread crumb is moist enough, this is what you need to make juicy cutlets. Crush it into small crumbs.

Onions for cutlets can be cut into cubes or grated on a fine grater.

Add the onion puree to the mince.

Add spices and salt. You can also add a clove of garlic, passed through a press.

Put the chopped loaf into the minced meat.

Stir the mince with your hands. To make it lush, it is advisable to beat the minced meat on the edges of the plate. This is what the finished stuffing looks like.

Pour vegetable oil into a non-stick frying pan. Heat it up well. With hands dipped in water, roll up the patties. The shape of cutlets can be completely different, both round and oblong. If desired, they can be rolled in flour or breadcrumbs. Put them on the pan. Reduce the fire. Fry them on each side until golden brown. It will take about 3 minutes to fry the cutlets on one side.

You can add a little water to the pan and simmer under a closed lid.

This is what it looks like ready. Enjoy your meal. If you want to cook something interesting from minced pork, then I recommend trying it, which will decorate your holiday table.

Classic pork cutlets. Photo

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to classic recipe. However, if you wish, you can introduce a new product that in a positive way affect the taste of the finished dish.

How cutlets appeared

Before you find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. After all, it was convenient to hold on to her. Do not forget that in old days etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

You should not add a lot of bread and other ingredients to minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread allow you to make cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

In order for minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, for the manufacture of minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the pulp from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is more juicy cutlets. If necessary, you can add a little fat. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before grinding, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more uniform.

Adding onions the right way

If you add onions, then you get delicious meatballs from minced beef and pork. However, even here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook minced meat for beef and pork cutlets yourself, then you should remember a few secrets of a delicious dish:

1. In the finished stuffing, you should add a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be juicier, since water will evaporate during the cooking process, and not juice.
2. Butter made from cream will add airiness.
3. You have to be careful with chicken eggs. This product allows not only to keep the shape of the products, but also makes them more rigid. Do not put 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
4. Enrich the taste of cutlets can be very in a simple way- adding zucchini, potatoes or carrots to minced meat. These products will make the dish softer.
5. To make the stuffing become "viscous", you can beat it on the surface of the table. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. To give the dish a spicy flavor will allow various spices added to the minced meat for beef and pork cutlets. The recipe with the photo, alas, is not able to convey the aroma. Cooks recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. As a fat for frying, it is recommended to use ghee. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but without smell.
8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should brown. Bring to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing such secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of different stuffing.

Classic cutlets

How to cook classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g
• Raw egg - 1 pc.
• Onion - 3 pcs.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Cooking

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe step by step involves the following steps. First of all, it is worth putting the bread in a deep bowl and pour it with water. You can also use milk for this purpose. When the bread softens, the liquid must be drained.

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To cook minced beef and pork cutlets with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 pieces.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, flour for breading.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the minced meat purchased is fresh. Milk should be warmed up a little, and then pour slices of bread over it. They should soften up.

It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

• 1 kg minced beef and pork.
• 100 g of hard cheese.
• 2 bulbs.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g cream butter.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. Butter should be softened. After that, it must be rubbed with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can cook minced meat for beef and pork cutlets. Don't make it without eggs. Bread crackers should be cut into pieces, and then pour them with cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

IN this case eggs are not added to minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

• 1 kg of mixed minced meat.
• 300 ml of milk.
• 140 g oat flakes.
• 2 bulbs.
• Pepper, salt.
• 100 g flour or breadcrumbs.
• A bunch of greens.

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. You can do this with a meat grinder. Pour milk, preheated to room temperature, into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting slurry should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oatmeal. The last component is recommended to grind with a coffee grinder.

Minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Recipe with rice

Minced meat for cutlets can be cooked with rice. This will require:

• 1 kg minced meat.
• 200 g rice, preferably round.
• 2 eggs.
• 2 bulbs.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make meatballs

First, wash the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can cook cutlets from minced beef, pork and chicken. In this case, the dish is obtained with an extraordinary structure. However, only pork and beef are most commonly used. To quickly cook meatballs, you will need:

1. 600 g of mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 art. spoons of flour.
7. Spices.

Cooking method

Green onions should be finely chopped. Potatoes must be peeled and then grated. After that, you need to cook mixed minced meat. In the resulting mass, add pepper, potatoes, salt and green onion. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, blanks should be formed from the mass, and then fry them in oil.

In conclusion

Cooking the right minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and gentle. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components with your hands. This will determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.

Pork cutlets, the recipe of which we will consider below, can be prepared in different ways. Some cooks fry them in a pan, while others prefer to bake them in the oven. In addition, there are also such housewives who use only steam cutlets. Today we will present you several ways to prepare such products. Which one to use is up to you.

Step by step recipe for delicious pork cutlets

Surely there are no such people who would not love delicious fried cutlets. If you have not tried to cook such products yourself before, then it's time to do it.

So the recipe delicious meatballs from pork requires the use of:

• onion sharp - 2 heads;
• fresh pork without fat - about 1.5 kg;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken eggs - 1 pc.;
• potatoes - 1 small tuber;
• sunflower oil - for frying;
• breadcrumbs - optional.

Preparation of minced pork

How should pork cutlets be made? The recipe for these products requires the preparation of fragrant and homogeneous minced meat. To do this, fresh meat is thoroughly washed in cool water, and then cut into slices. large pieces and crushed in a meat grinder. Exactly the same is done with large heads of onions. After that, both components are combined, flavored with pepper and salt. Also, grated raw potatoes, crumb are added to the prepared minced meat. white bread, soaked in whole milk, and a raw chicken egg. All ingredients are thoroughly mixed until a homogeneous minced meat is obtained.

Product forming

How should pork cutlets be formed? This recipe does not require any special equipment. To form semi-finished products, they take about 2 large spoons of freshly prepared minced meat in their hands and mold a cutlet out of it. Then it is rolled in breadcrumbs. After that, proceed to the formation of all other semi-finished products.

The process of frying in a pan with oil

How should pork chops be fried? The recipe for this dish requires the use of a thick-walled pan. About 40 ml of sunflower oil is poured into it and heated a little. Then several semi-finished products are laid out in a hot dish and fried on both sides for 13-15 minutes. During this time, the cutlets should be fully cooked, become ruddy and juicy.

We serve the dish to the table

Fried minced meat (pork) cutlets, the recipe of which we reviewed above, should only be served hot. At the same time, they are recommended to be consumed together with some kind of side dish (for example, mashed potatoes or boiled pasta) and a piece of bread.

Oven-baked cutlets: recipe

Beef, pork are excellent raw materials for cooking delicious and tender cutlets. As a rule, such products are fried in a pan. However, in this section of the article, we decided to tell you about how they can be baked in the oven. For this we need:

• spicy onion - 2 heads;
• fresh pork without fat - about 600 g;
• young beef - about 500 g;
• freshly ground pepper and sea salt - apply to taste;
• crumb of white bread - from two pieces;
• fresh whole milk - ½ cup;
• raw chicken egg - 1 pc.;
• fresh parsley and dill - 1 small bunch each;
• sunflower oil - for frying;
• breadcrumbs - optional.

Making mixed stuffing

The recipe for chopped pork and beef cutlets is very popular with those who prefer to eat the most satisfying and tasty products baked in the oven. Before preparing such a dish, you should make mixed fragrant minced meat. To do this, thoroughly wash pork and beef, removing all inedible elements from them. Then the meat product is finely chopped with a sharp knife. Large onion heads are crushed in exactly the same way. Then they are laid out in a deep bowl along with the meat product, peppered and salted. After mixing the ingredients, they add a raw chicken egg, a crumb of bread soaked in milk, chopped parsley and dill. The output is very fragrant and homogeneous minced meat.

Formation of cutlets

According to the method of formation, the presented recipe for chopped pork and beef cutlets is practically no different from the one described above. To do this, take the required amount of minced meat in your hands and form a ball out of it. After flattening the product, it is rolled in breadcrumbs, and then proceed to the manufacture of another semi-finished product.

Heat treatment process

Minced meat (pork) cutlets, the recipe of which we are considering, should not only be baked in the oven, but also pre-fried in a pan. To do this, sunflower oil is strongly heated in a saucepan, and then semi-finished products are laid out. Fry them on both sides over high heat until golden brown (within 2-3 minutes). After this, the products are laid out on a baking sheet and sent to the oven. At a temperature of 190 degrees they are cooked for 40 minutes. The specified time is enough for the products to bake well, become ruddy and juicy.

Serving to the table

Having prepared delicious cutlets in the oven, they are carefully removed and distributed on plates along with a side dish. Eat such a lunch with a slice of bread and a salad of fresh vegetables.

Making steam cutlets

How to make steam pork cutlets? We will present a photo, a recipe for preparing these products right now. For this we need:

Cooking minced meat

Minced meat for such a dish is prepared in the classical way. Fresh pork without fat is thoroughly washed in cool water, and then cut into large pieces and chopped in a blender. Together with the meat product in the kitchen device, onion heads are also converted into gruel. Then spices are added to the minced meat, a raw egg and a crumb of bread soaked in milk.

Product forming

After preparing the minced pork, they pick it up in the amount of 2 large spoons and form a cutlet. Then the product is rolled in wheat flour. By analogy, all other semi-finished products are made.

Cooking meatballs in a steamer

Having formed all the pork cutlets, immediately proceed to their heat treatment. To do this, take a double boiler and lubricate its mesh with any cooking oil or vegetable oil. Then all the products are laid out in the bowl. They are covered with a lid and steamed for 46 minutes. During this time, the minced pork should be fully cooked and become soft.

Serve right for dinner

After the pork cutlets have been steamed, they are carefully removed from the grid and distributed on plates. In addition to the products, a tasty and satisfying side dish is prepared. It is advisable to consume such a lunch with vegetable salad and a piece of brown bread.

Summing up

As you can see, there is nothing complicated in cooking pork and beef cutlets. Moreover, they can be done using different devices. If you wish, you can cook such products with the addition of mushrooms, various vegetables (for example, carrots or pumpkins), herbs, green beans, and so on. For more juiciness pork cutlets it is recommended to separately make tomato or cream sauce.

Few chefs, even those with decent experience, know the history of the origin and evolution of cutlets. This ordinary and irreplaceable dish has French origin, and its name translates as a rib.

Initially, it was a piece of meat on the bone. Over time, the pulp began to be cut and chopped into pieces - this is how chopped cutlets appeared, and then they began to make minced meat with the addition of onions and bread soaked in milk.

Currently, schnitzels, steaks, zrazy and other varieties of this dish are prepared in every home kitchen, and are also included in the menu of any catering facility.

Dish features

Cutlets differ not only good taste but also high energy value.

Pork contains more easily digestible amino acids than any other meat, with the possible exception of lamb, the benefits of which are leveled by the presence of refractory fat and the absence of B vitamins.

This dish does not belong to the diet, but it is almost impossible to recover from it, contrary to popular belief. Due to the presence of such components as onions, garlic, raw potatoes, it can be considered one of the most balanced in terms of the amount of nutrients.

The quality of the dish equally depends on the selected products and on the technology of preparation.

Easy minced pork chops recipe

Quickly preparing delicious minced pork cutlets for dinner is not at all difficult.

We wash and dry the meat, with a sharp knife cut along the fibers into small pieces. We clean the vegetables and cut into several parts. Soak bread in warm milk. We twist the prepared products through a meat grinder twice.

Put the prepared minced meat into a deep glass bowl, add the egg, soaked loaf, pour out the rest of the milk, season with spices and knead well.

We shift the prepared minced meat into a dense food bag, fasten it and begin to beat it with force on a flat surface. A few blows will be enough to release excess air, and the cutlets are juicy and soft.

Dump the mince back into the bowl. We put the saucepan on the burner, pour in the oil. With hands dipped in vegetable oil, we form oblong-shaped cutlets, roll in flour and put in a pan.

Frying on one side, turn over to the second, press the semi-finished product more tightly to the surface with a wooden spatula.

We put the cutlets in an enameled pan, add water and leave to simmer over low heat for 30 minutes.

Chopped meatballs with cheese

The secret of delicious minced meatballs is that you need to use both chopped meat and minced meat during cooking.

Components:

• Pork pulp - 550 g;
• Minced pork - 450 g;
• Onions - 2 pcs.;
• Garlic - 2 cloves;
• Sunflower oil - 100 ml;
• Cheese - 150 g;
• Fresh greens - a bunch;
• Butter - 50 g;
• Salt, spices - to your taste.

Mine, dip the meat with a napkin. We cut off the film and chop it into small strips along, then we cut them into cubes, and chop the meat into a more homogeneous mass with a large sharp knife.

Put it in a bowl with high sides, add pre-prepared minced meat with onions and garlic. Sprinkle with salt and seasonings. Mix everything thoroughly, lifting well from the bottom.

We rub the cheese, combine with butter and chopped fresh herbs. We take a handful of meat in the palm of our hand, make a depression in the middle, put the filling with a spoon, connect the edges, and, having scrolled the cutlet several times in the palms to give it an oval shape, put it on a heated frying pan with vegetable oil.

Cutlets from several types of minced meat

By combining several types of minced meat at the same time, you will get incredibly tasty juicy soft cutlets. And if you cook them for a couple, then the benefits of this dish will increase several times.

Components:

• Young veal - 300 g;
• Pork neck - 400 g;
• Onion - 1 head;
• Garlic - 1 clove;
• White bread - 2 pieces;
• Homemade milk - 1 glass;
• Salt, red pepper (ground) - to your taste;
• Mayonnaise low-fat - 1 tbsp. l.

For cooking cutlets for relatives and friends, do not use store-bought minced meat. It is better to make it yourself to be sure that its composition corresponds to the required one.

After washing and drying both pieces of meat, cut it into medium cubes. Place in a deep bowl. Put the bread in a bowl and pour over room temperature milk. Peel the onion and garlic.

Cut in half and place over meat. Install the electric meat grinder, put on a suitable nozzle, activate the device and pass the chopped products through it. Add bread with milk, homemade mayonnaise, salt and pepper to the prepared minced meat.

Mix everything well. Pour water into the steamer, remove the trays. Form the patties with moistened hands and place tightly on the wire rack.

Having installed semi-finished products in two tiers, we turn on the unit for 40 minutes.

Chicken and pork cutlets

Chicken and pork go together perfectly in one dish. You get not only variety in your daily menu, but also a more complete set of amino acids and other nutrients.

Components:

• Pork tenderloin - 350 g;
• Chicken breast - 300 g;
• Onion - 1 head;
• Garlic - 1 clove;
• Manka - 3 tbsp. l.;
• Salo - 100 g;
• Salt - to your taste;
• Sunflower oil - 70 ml;
• Egg - 2 pcs.;
• Purified water - 6 tbsp. l.;
• Breading - 1 sachet;
• Baking soda - a pinch.

Cut the washed meat into pieces with a sharp knife, put it in a large container. We clean the vegetables, cut into 4 parts.

We cut into cubes not frozen fat. It is necessary so that the minced meat is juicier, since the chicken meat itself is a bit dry. We scroll all the products through a meat grinder twice, starting with meat and ending with onions.

We put semolina, eggs, salt and a pinch of soda in minced meat. Stir and if the mass is too steep, add cold water.

We make cutlets, transferring from the left hand to the right. Dip in breadcrumbs and lay out to fry in a hot frying pan.

Juicy cutlets baked in the oven

Baked minced pork cutlets are an excellent dish for a festive feast.

Components:

• Lean pork - 650 g;
• Mustard - 2 tbsp. l.;
• Onion - 1 pc.;
• Small potatoes - 2 pcs.;
• Milk - 1 glass;
• Baton - 2 pieces;
• Garlic - 1 clove;
• Fresh greens - 1 bunch;
• Sour cream - 1 glass;
• Carrots - 1 pc.;
• Tomato seasoning - 200 ml;
• Salt - to your taste;
• A mixture of hops-suneli - 1 sachet.

We cut the meat into pieces. We clean the vegetables and cut them into pieces, the size of which will allow them to be conveniently placed in the meat grinder funnel (everything except carrots - we chop it into strips).

Soak the banana in milk. Cut the washed greens. Having prepared the minced meat, add the missing products to it: bread with milk, salt and spices.

Mix and, having made semicircular balls, lay in a glass refractory brazier, sprinkle with carrots on top. In a separate container, combine mustard, sour cream and tomato seasoning.

Pour semi-finished cutlets with sauce. We send to bake in the oven for 50 minutes.

Festive pork cutlets

Planned children's holiday, but you do not know how satisfying and healthy to feed the kids? Cutlets with cottage cheese and quail eggs are exactly what you need.

Components:

• Pig pulp - 800 g;
• Low-fat cottage cheese - 300 g;
• White onion - 2 pcs.;
• Garlic - 1 clove;
• Sunflower oil - 50 ml;
• Salt - to your taste;
• Quail eggs - 10 pieces;
• Cheese - 100 g.

Fresh meat cut into medium slices. We clean the onion and garlic. We put boiled quail eggs. We pass meat and vegetables through an electric meat grinder. Pass the cottage cheese through a sieve to make it softer.

In a large plastic bowl, combine all the ingredients, mix the resulting minced meat. For a children's celebration, it is better to use special molds in the form of baskets or animals, so the view will be more attractive for children.

Lubricate the form with vegetable oil with a special silicone brush. We fill the bottom of the form with minced meat, put half an egg in the middle and cover it with minced meat.

Sprinkle with grated hard cheese and bake for about 40 - 45 minutes, preheating the oven to 200 ° C before that.

1. Cover the pan with a colander while frying the cutlets, as the hot oil can shoot far and you will get a severe burn. Do not use a tight-fitting lid, otherwise there will be no crisp;
2. For minced meat, it is better to use fresh chilled meat; from frozen or weathered cutlets, they will turn out tough and dryish;
3. For minced meat, it is not necessary to take only a fresh loaf; a stale piece of bread is also suitable. It will be saturated with milk and soften, and the taste will not be worse from this;
4. You can add a pinch of baking soda: it will not be felt, but it will add extra splendor;
5. Any porridge, mashed potatoes or pasta is suitable for a side dish;
6. If you are preparing this dish exclusively for children, it is better to bake or steam it. Use white salad onions in minced meat, it is not as bitter as onions, but no less healthy.

Add semolina, sour cream, mayonnaise, cream - do not be afraid to experiment. Perhaps a new culinary masterpiece will be invented in your kitchen.

Greens will not be superfluous in the meat mixture. The dish will have an additional taste and piquant aroma.