Donbass-style cutlets
Description
The recipe won't take much time. Preparation: Crumbs. Cut a fresh white bread baguette into 8 pieces and toast in the oven until golden. Let cool and grind thoroughly. Pass the pork and beef through a meat grinder. Add 2 eggs, onion, salt, and pepper. Divide the meat mixture into 12–14 portions. Shape each into a flat patty. Cut the butter into 15 g pieces, according to the number of cutlets, and slightly freeze them in the refrigerator. Roll each butter piece in flour. Place a piece of butter onto each patty, then wrap the meat around it, shaping it back into a patty. Now bread the cutlets: dip each cutlet into beaten egg, coat with breadcrumbs, dip again into egg, then coat again with breadcrumbs. Place the prepared cutlets in the freezer for several minutes. Pour vegetable oil into a deep frying pan, enough so that the cutlets are more than half submerged. Heat the oil well and fry the cutlets. To achieve a nice crust, flip them every minute. The finished cutlets should be golden brown, appetizing, and incredibly delicious. Serve hot.