Cutlets in breadcrumbs
Description
The recipe won't take much time. I've long been searching for the perfect meat combination for patties, and after many trials and errors, I finally settled on this ratio: 2 parts pork to 3 parts beef. This way, the patties turn out juicy but not overly fatty, and skipping the eggs makes them even more tender. Don't worry—without eggs, the patties won't fall apart! They'll hold together thanks to the milk, the natural stickiness of the ground meat, and the breadcrumbs. Moreover, thanks to the breading, moisture will be "sealed" inside the patties, allowing the meat to cook in its own juices. On the outside, the patties will develop an appetizing, crispy crust. Overall, the method of preparing breaded patties is quite simple. The main thing is not to stray from the suggested list of ingredients (adjusting proportions is fine, of course—everyone's meat, bread, and milk differ!) and to cook in a good mood. Good luck! Serve hot.
Instructions
- 1
Step 1
Wash the meat thoroughly, pat dry. Remove veins and membranes. Cut into pieces.
- 2
Step 2
Grind the meat through a meat grinder twice or process in a blender until smooth consistency.
- 3
Step 3
Peel and finely chop the onion. Add to the minced meat.
- 4
Step 4
Press the garlic and add it there as well ;)
- 5
Step 5
Soak the bread in milk. Crumble with your hands and add to the meat mixture. Salt and pepper. Mix well.
- 6
Step 6
Form the patties.
- 7
Step 7
Roll them in breadcrumbs.
- 8
Step 8
And cook in your favorite way—on a skillet or, for example, in a steamer.
- 9
Step 9
Serve with any side dish or fresh vegetable salad.