How to cook pork cutlets: chefs shared the recipe
Many people are looking for how to cook pork cutlets, the recipe is very simple.
You don't need any heavy ingredients; this dish can be prepared in about an hour.
Pork cutlets can be stored for about four days, provided that they are kept in the refrigerator. And so, let's move on to the pork cutlets recipe, says Arkhipova Yulia .
Ingredients
- Pork – 1 kg;
- onion – 1 pc.;
- potatoes (large) – 2 pcs.;
- egg – 2 pcs.;
- salt;
- ground black pepper;
- bread – 3 pieces (tablespoons);
- sunflower oil.
These are all the ingredients we need for the mince. Naturally, use the amount specified in the recipe.
Peel the potatoes, then wash them. Peel the onion after the potatoes, cut both ingredients into medium-sized pieces. As for the pork, it needs to be cut into small pieces.
Now take a meat grinder and make minced pork. Add meat, onion, and potatoes to the meat grinder at the same time. Put the resulting mass in a separate bowl.
Soak the bread in water or milk for five minutes, then squeeze the bread not too hard, so that some liquid remains. Crumble the bread into a cup with minced meat, add two eggs, salt and ground black pepper. Mix the resulting mass thoroughly.
To mix the mince more thoroughly, we will have to “beat” it. To do this, take a palm full of mince and throw it into the rest of the mass, so that it mixes well and becomes a homogeneous mass.
Place the frying pan on the fire, pour in some sunflower oil, spread it over the frying pan and give it time to heat up. Form cutlets from the minced meat and place them on the frying pan.
The fire should be medium. When the bottom side of the cutlet is browned, turn it over and cover with a lid. Reduce the fire and continue frying for another five minutes.
After this time, remove the lid and give the cutlets two minutes to dry in the pan.
Here we have clearly figured out how to cook pork cutlets. The cutlets will turn out tasty, juicy and most importantly - filling.
Earlier we talked about how to make homemade ketchup.
