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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
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
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
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
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
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