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Pork cutlets with herbs

Author
Cookinero 3 Nov 2022
18550
Pork cutlets with herbs

These cutlets, thanks to tender minced meat and a large amount of greens, are unusually juicy and lush.

How to cook Pork cutlets with herbs

Step 1

Pork cutlets with herbs

Pass half of the pork through a meat grinder with a large grate, half with a fine one. Salt the minced meat and pepper.

Step 2

Peel the garlic and grate on a fine grater. Chop all the greens fairly finely (remove tough stems from parsley and dill).

Step 3

Pork cutlets with herbs

Melt the butter in a small frying pan, put the garlic and herbs, fry over high heat, stirring all the time, 2 minutes. Remove from fire and cool.

Step 4

Pork cutlets with herbs

Peel potatoes and grate on a fine grater. Add potatoes and fried greens to the minced meat, knead thoroughly and beat the minced meat on the work surface - so the cutlets will not fall apart.

Step 5

Pork cutlets with herbs

With wet hands, mold round cutlets from the dough with a diameter of about 8 cm, a thickness of 2.5–3 cm. Roll them in flour, shake off the excess.

Step 6

Preheat oven to 180°C. Heat the oil in a frying pan, fry the patties on both sides until golden brown, then transfer to the oven to fry on the inside, about 10 minutes.

Pork cutlets with herbs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork with ground chicken, turkey, or beef. Adjust cooking times slightly based on the meat used.
Cooked pork cutlets can be stored in an airtight container in the fridge for up to 3 days.
Yes, replace the flour with a gluten-free alternative like almond flour or cornstarch for coating.
They pair well with mashed potatoes, roasted vegetables, or a fresh salad for a balanced meal.
Yes, place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be stored for up to 3 months.
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or in a skillet with a splash of broth to keep them moist.
Yes, adjust the size as needed, but note that cooking time will vary—smaller cutlets cook faster, while larger ones may need more time.
Thyme, rosemary, or basil can be used as alternatives, though the flavor profile will change slightly.

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