I decided to cook very original cutlets in breadcrumbs, they turn out very tasty and crispy. After all, what could be tastier than tender, juicy meat on the inside and a crispy crust on the outside. We will prepare them from minced pork, but you can use any: chicken or pork-beef.
The recipe for breaded pork cutlets is very simple, the main thing is to know one secret of frying in a pan, otherwise you will ruin everything. Some people simply deep-fry them, but this method will require a lot of vegetable oil; we will fry them in a frying pan. You can serve whatever you want on the side, but my favorite is to serve them with mashed potatoes.
Ingredients
- Minced pork – 500 g.
- Onion – 2 pcs.
- Loaf – 2 slices
- Flour – 1 cup
- Egg – 1 pc.
- Salt – 0.3 pinches
How to fry in a frying pan
Heat a frying pan with vegetable oil and lay out the cutlets, fry over low heat until beautifully golden brown, because if you fry over high heat, they will burn. Cook for about 2 minutes.
Turn over to the other side, cover with a lid and simmer for 7-10 minutes depending on the size. If you are unsure about doneness, take one and cut it.
Serve hot cutlets in bread batter on the table. Bon appetit!
With pork
The method discussed below produces very tender and satisfying cutlets, ideal for a regular family dinner. To prepare them, you will need:
- 600 g boneless lean pork.
- ½ white loaf.
- A cup of pasteurized milk.
- Choice egg.
- Onion head.
- Salt, garlic, lean butter and breadcrumbs.
Step No. 1. The washed pork is cut into large pieces and passed through a meat grinder along with onions and a loaf soaked in milk.
Step No. 2. The resulting mass is supplemented with salt, crushed garlic and egg, and then thoroughly kneaded until smooth.
Step No. 3. Pinch off small pieces from the finished minced meat with wet hands, give them the required shape and roll in breading.
Step No. 4. The resulting semi-finished products are placed on an oiled baking sheet and subjected to heat treatment.
Bake pork cutlets in breadcrumbs in an oven preheated to 220 °C for twenty minutes on each side.
Cutlets in breadcrumbs made from minced pork and beef
Cooking time: 30 minutes
Number of servings: 6
Energy value
- calorie content – 262 kcal;
- proteins – 15.55 g;
- fats – 16.92 g;
- carbohydrates – 10.7 g.
Ingredients
- minced meat (pork + beef) – 500 g;
- egg – 1 pc.;
- potatoes (raw) – 2 pcs.;
- onions – 2 pcs.;
- loaf - 2 slices;
- milk – 50 ml;
- spices - to taste;
- vegetable oil for frying – 50 ml;
- breadcrumbs – 100 g.
Step-by-step preparation
- Grate the peeled potatoes on a fine grater.
- Grind the onion using a blender.
- Cut the crust off the slices of bread and soak the resulting crumb in milk. Once it is completely soaked, squeeze it out and mash it well with a fork.
- Add crumbs, potatoes, eggs, onions, salt and pepper to the minced meat. Mix everything thoroughly.
- Form the resulting mass into products, giving them an oval or round appearance, and bread them.
- Place the cutlet coated in breadcrumbs in a well-heated frying pan and fry on both sides for 5 minutes. Cook covered.
- Serve the cutlets hot with a variety of side dishes.
If guests are on the doorstep, and the refrigerator has all the necessary ingredients, then this recipe will be the most advantageous option.
History of cutlets
The first thing that should be mentioned when talking about cutlets is their variety.
In other words, in different countries the word cutlets means slightly different dishes. Initially, the word “cutlet” itself comes from the French cotelette - rib. It follows from this that a mandatory element of this cutlet must be a bone. Yes, you were not mistaken, it is the bone that today no one thinks about in relation to this dish. In Europe, a cutlet is still a whole piece of meat on a bone, and certainly coated and fried in breadcrumbs. The presence of the bone was explained very simply - such a cutlet was eaten only with hands and the bone was needed solely to facilitate this process. The next stage in the development of the dish was the preparation of chops. For this dish, they used the most tender and valuable pieces of meat, which were beaten a little before frying for softness. But the chopped cutlets familiar to us all today began to be prepared in Russia only at the end of the 19th century. In those days, minced meat for cutlets was literally chopped with a knife because there was simply no meat grinder then. Eggs, soaked bread, and onions were certainly added to this minced meat. There were other products that, in the opinion of each individual housewife, gave the cutlets a certain zest: spices, seasonings, aromatic herbs, etc. And only with the advent of the meat grinder did the cutlet acquire its current appearance and taste. Now the cutlet was prepared from twisted meat, but all other required ingredients remained unchanged. Therefore, our today’s hero has a long and interesting story, but we’ll find out what the benefits of a recipe called cutlets in breadcrumbs are right now.
Pozharsky cutlets with croutons in the oven
There remains the last, final stage of preparing our cutlets. In order for them to be thoroughly fried inside, they need to be brought to perfection using the oven. Line a baking sheet with parchment paper and place all the fried pieces there.
When you place all the preparations on a baking sheet, place it in an oven preheated to 180 degrees. Bake for 15 minutes. Serve hot with any side dish you prefer.
Recipe for minced fish cutlets
Ingredients for cooking:
- minced fish (any) – 0.5 kg;
- semolina – 3 tbsp;
- red Bulgarian onion – 2 pcs.;
- starch - 1 tbsp;
- rock salt;
- a mixture of ground peppers;
- fresh unsalted lard – 200 g;
- spice mixture “For fish” - 10 g;
- chicken egg – 1 pc.;
- breadcrumbs.
Cooking time: 40 min.
Amount of kcal per 100 g: 172 kcal.
Preparation:
- Since the minced fish will be used ready-made, all that remains is to add semolina, starch and a fresh egg to it. Stir the mixture and leave for 15 minutes until the semolina swells;
- Meanwhile, prepare the remaining ingredients. Grind fresh lard through a meat grinder (without lard, fish cutlets turn out dry and not tasty). Chop the onion into small cubes;
- Add lard, chopped with onions, to the already swollen minced fish. Season it with a mixture of spices, salt, and ground pepper;
- Stir the mixture until smooth, beat it and start forming oblong oval cutlets;
- Place the formed products in a dish with breadcrumbs and bread;
- Fry the cutlets over medium heat, with the lid closed, for 5-7 minutes on each side. Minced fish is more tender, but to ensure that the cutlets are properly fried, it is better to cook them this way;
- Ready-made fish cutlets are served with a side dish of mashed potatoes and fresh vegetables. If desired, they can be supplemented with tomato sauce.
How to cook cutlets in breadcrumbs
Cut the meat and onion into pieces and pass through a meat grinder.
I cut another onion into pieces, I just love juicy cutlets. If you added a lot of onions to the minced meat, then you don’t need to add any more.
Now add salt, about 0.3 tsp and other spices to taste.
Soak the loaf in water, squeeze it out and knead it with your hands.
Combine the meat and bread, mix well so that the bread is evenly distributed.
We take some minced meat in our hands and make round balls.
Breaded potato cutlets
Ingredients for cooking:
- potatoes – 0.5 kg;
- onions – 2 pcs.;
- “Russian” cheese – 100 g;
- eggs – 2 pcs.;
- salt;
- black/allspice pepper;
- ham – 100 g;
- breadcrumbs (coarsely ground).
Cooking time: 50 min.
Amount of kcal per 100 g: 150 kcal.
Preparation:
- Wash the potatoes and boil them in their skins. Then, without waiting for cooling, peel and mash with a masher;
- Cut the ham into small cubes, chop the onion randomly;
- Grate the cheese;
- Combine potatoes, cheese, ham and onion. Add fresh chicken eggs, salt (to taste) and pepper. Stir the mixture until smooth;
- With wet hands, scoop up the potato mixture, form a patty the size of a chicken egg and roll it in coarse breadcrumbs. Repeat the same with the remaining potato mixture;
- Place the breaded potato cutlets in one row in a frying pan and fry in vegetable oil until golden brown;
- Cutlets made from potatoes are filling and quite tasty. This is an original way to diversify your daily menu. Serve them with sour cream or mushroom sauce. They go especially harmoniously with fresh tomatoes and cucumbers.
Making the batter
Pour flour into one plate and dip the cutlet.
Beat the egg in the second bowl and beat it. Place the cutlet into the egg mixture.
Pour breadcrumbs into the third bowl and dip into them last. It is advisable to do this with all the cutlets that will be fried in a frying pan so that they cook at the same time.
