I'm a stock photographer with a passion for writing. I have extensive experience using GIMP to edit photos and create new designs.
Fried minced-meat cutlets are great for lunch or dinner with some garnish and a fresh salad. Meat fans are going to love them for sure!
Though it may seem complicated, making these isn't difficult at all. It’s a mixture of ingredients rolled into balls, dipped into bread crumbs, and then pan-fried. Easy! This is how easy they are to make.
Let’s look at what is needed to prepare these delicious bites.
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Serves 6 people 2 cutlets each
- 2 Medium size glass or plastic mixing bowls
- Medium size plate for bread crumbs
- Chopping board
- Kitchen knife
- Garlic crusher (welcome, but not necessary)
- Small cooking pan to warm up milk
- Frying pan
Read More From Delishably
- 1 pack of 500gr mixed minced meat (beef + pork)
- 1 egg
- 100ml of milk
- 1 bread roll or 100gr white bread
- 1 onion
- 2–3 cloves of garlic
- Ground black pepper
- Cooking oil
- 100gr Bread crumbs
- Tear bread roll into pieces and put into a mixing bowl. Meanwhile pour milk into a small cooking pan and warm it up so that it’s easier to soak bread in it. Alternatively, you can warm up milk in the microwave, just make sure you use heat resistant dish. Don’t make milk hot, only warm. Pour milk over bread and mix together using hand. Bread should be soaked in milk, but not swimming in it, so remove the excess of milk, otherwise the cutlets won’t keep shape.
- Pill an onion and garlic. Chop onion and garlic finely or for garlic use a garlic crusher instead. Put onion, garlic, minced meat and an egg to the mixing bowl with bread soaked in milk. Add a bit of rosemary, marjoram, paprika to give your cutlets an authentic flavour. However don’t add too much of spices, in this case less is more. Add salt and pepper to your taste. Mix it all well using hand until all the ingredients are well blended.
- Next take a mixing bowl and pour there some water (half of the bowl will be enough). Use this water to rinse your hands, this way forcemeat won’t stick to them. Moisten your hands in the water, shake off the excess, take a small amount of forcemeat (size about of a large spoon with a heap) and roll in into a ball using hands. Don’t press too hard just roll forcemeat between your palms. Put the ready ball on a chopping board, or a plate. Prepare balls from the rest of the forcemeat, it should be around 12–14 of them, depending on the size.
- After preheating a frying pan with some oil in it, put some bread crumbs onto a plate, take a mince ball, make it a bit flat between your palms and dip it from both sides into bread crumbs. For a better effect make sure it’s evenly coated in the bread crumbs. Reduce the heat and put the cutlet onto the frying pan. Make 4–5 more cutlets and add them to the pan. Fry them over medium heat until golden brown. Turn cutlets over and finish frying until cutlets are golden brown from both sides. If you have a large frying pan, you can fry 5–6 cutlets at a time. So it will take about 2–3 times to fry all the cutlets.
Serve hot with pasta or potatoes and some fresh salad.
Notes: I prefer using mixed minced meat (beef + pork) because pork makes cutlets juicier, but you can use any meat you like. Also I like onion being chopped as finely as possible to avoid large bits of onion in the cutlets.
© 2012 Dina Blaszczak