Pork and Beef Cutlets
• fats 14.27 g (15.86%)
- Pork neck
- Veal pulp
- White bread without crust
- Milk
- Onions
- Garlic
- Ghee
- Salt
- Ground black pepper
- Wheat flour
- Remove the crusts from the bread, cut the crumb into pieces, and soak in milk for 7–10 minutes. Peel and finely chop the onion and garlic.
- Cut the beef and pork into medium-sized pieces and mince. Using your hands, mix the ground meat with the onion-garlic paste, adding the bread, milk, and 3-4 tablespoons of water. Season with salt and pepper.
- Beat the minced meat, gathering it into a ball and throwing it forcefully against the work surface. After 5–7 minutes of beating, the minced meat should stop breaking into pieces. Cover and refrigerate for 30 minutes.
- Using wet hands, form round, thick patties. Dredge the patties in flour, shaking off any excess.
- Heat oil in a large, heavy-bottomed frying pan. Fry the patties over high heat on both sides until golden brown, then cook over low heat, covered, turning occasionally.
• carbohydrates 7.01 g (4.17%)
• kcal 230.33 (12.80%)
• sodium 474.95 mg (32.76%)
• total sugar 1.14 g (2.28%)
• EFA 6.21 g (31.05%)
• dietary fiber 1.13 g (3.77%)
Cutlets are made from meat, fish, poultry, and vegetables. The word "cutlet" originally referred to a cutlet of meat on the rib bone (from the French "cotelette," which in turn derives from the word "cote"...
Above all, we expect cutlets to be flavorful, juicy, tender, and unique. So that everyone asks: how did you make this? And if the creator is generous, they'll definitely share the recipe.
Steamed pork and beef cutlets are a dish worth including in your diet at least occasionally. If you're making the ground meat yourself, it's best to use a 1:1 ratio of pork neck and lean beef. At butcher shops, this ground meat is called "homemade." If you're using leaner cuts, such as ham or shoulder, instead of neck, it's a good idea to add a little fat to the ground meat. Otherwise, the cutlets may turn out dry. Butter, grated cheese, or a piece of lard are all good options. Steamed cutlets don't necessarily need to be cooked in a steamer; a regular slow cooker or even a frying pan with an insert will do just fine.
Homemade pork and beef cutlets are a classic dish traditionally prepared by almost every home cook. Two types of meat—beef and pork—are ideal for ground meat. Cutlets made from this mixed meat mixture are tender, juicy, and lean. For added flavor and aroma, you can add various spices, such as basil, paprika, or turmeric. Pork and beef cutlets can be served with a variety of side dishes, including mashed potatoes, vegetable salad, boiled rice, or buckwheat. You can also serve the cutlets like a homemade burger—in a bun with vegetables and sauce.
Just be sure not to skimp on pre-made ground pork: it's best to make your own from good, lean neck, flank, and shoulder meat. Mix thoroughly until it's smooth and viscous. This will ensure your breaded pork cutlets stay together while frying and will be incredibly delicious.
These fluffy oven-baked meatballs are sure to please the whole family! Firstly, they're incredibly juicy and flavorful. Secondly, thanks to the baking process, they contain less oil, preserving more vitamins and nutrients. Thirdly, there's no need to fry or flip them—just spread them on a baking sheet, place them in the oven, set the timer, and your juicy ground meatballs are ready. You can adjust the amount of salt and spices to suit your taste, and if you're not comfortable with fresh garlic, you can easily substitute it with more delicate garlic powder.
