Classic cutlets

Name: Classic cutlets
Total time: 1 h 20 min
Yield: 6
Ingredients: 600 g beef pulp; 500 g fatty pork meat; 120 g white stale bread; 70 ml cream or milk; 2 yolks; 1 large onion; 2 garlic cloves; ghee; salt; rice or plain flour for dusting; freshly ground black pepper

Cookinero 6 Nov 2022

18350

Everything, as grandmothers taught: a mixture of two types of minced meat, bread soaked in milk for splendor - and no proteins!

How to cook Classic cutlets

Step 1

Cut off the crusts from the bread, cut the crumb into pieces and soak it in cream or milk for 7–10 minutes. Finely chop or grate the onion, chop the garlic.

Step 2

Cut the beef and pork into medium pieces, pass through a meat grinder.

Step 3

Using your hands, mix the minced meat with the onion-garlic mass, adding bread with milk, yolks and 3-4 tbsp. l. water. Salt and pepper.

Step 4

Beat the minced meat, collecting it into a ball and throwing it with force on the work surface. After 5–7 min. beating the minced meat should stop flying into pieces. Cover it and place it in the refrigerator for 30 minutes.

Step 5

With wet hands, form round plump patties. Roll them in flour, shake off the excess.

Step 6

Heat oil in a large heavy-bottomed skillet. Fry the cutlets over high heat on both sides until golden brown, then bring to readiness over low heat under the lid, turning from time to time.

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Cooking time: 1 h 20 min

Servings: 6

Ingredients

600 g beef pulp

500 g fatty pork meat

120 g white stale bread

70 ml cream or milk

2 yolks

1 large onion

2 garlic cloves

ghee

salt

rice or plain flour for dusting

freshly ground black pepper

Where to Buy Ingredients

Classic cutlets - FAQ About Ingredients, Baking Time and Storage

Can I use only beef or only pork instead of a mix for the cutlets?

Yes, you can use all beef for a richer flavor or all pork for a juicier texture. Adjust seasoning as needed since pork is naturally sweeter.

What can I substitute for breadcrumbs if I want a gluten-free version?

Use gluten-free bread or rolled oats soaked in milk. Almond flour or crushed gluten-free crackers also work well as binders.

How long can I store cooked cutlets in the fridge?

Cooked cutlets last 3–4 days in an airtight container in the fridge. Reheat gently in a skillet or oven to retain moisture.

Can I make these cutlets vegetarian?

Replace the meat with a mix of mashed lentils, mushrooms, and walnuts for a hearty vegetarian alternative. Use flax eggs instead of yolks.

What’s the best way to freeze and reheat these cutlets?

Freeze uncooked patties on a tray, then transfer to a bag for up to 3 months. Thaw in the fridge before frying, or cook frozen at lower heat.

Why is beating the minced meat important?

Beating develops proteins for a firmer texture, preventing crumbly cutlets. It also evenly distributes fat for juiciness.

Can I bake these cutlets instead of frying?

Yes! Bake at 375°F (190°C) for 20–25 mins, flipping halfway. Brush with oil for crispiness.

What sides pair well with classic cutlets?

Try mashed potatoes, steamed greens, or a tangy slaw. A dollop of sour cream or apple sauce adds contrast.

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