Chopped pork cutlets
Description
This recipe won't take much time. I suggest making just a slight change to the classic recipe for minced pork cutlets, yet achieving completely new flavor notes in the final dish. 1. Wash the meat and pat dry. Remove excess fat and connective tissue. Cut into small cubes. The secret of these cutlets lies in the fact that the meat won't be ground through a meat grinder. 2. Peel the onion and finely chop. 3. Peel the garlic and press through a garlic press (or grate on a fine grater). 4. Soak the bread in water or milk for several minutes. 5. Finely chop the fresh herbs. 6. Mix sour cream with mustard and add the chopped herbs. 7. Add egg, onion, garlic, and the soaked bread (well squeezed) to the meat. Season the mixture with salt and pepper to taste. 8. Mix in the sour cream and mustard mixture, then let it stand for 15–20 minutes. 9. Shape the mixture into small cutlets. Dredge them in flour (for a crispier crust, you may optionally use a double breading with flour and breadcrumbs). 10. Heat a little oil in a frying pan until hot. Fry the cutlets on both sides until golden brown. You can add more spices or herbs to this simple recipe for pork cutlets, but for me, the fresh herbs in the dressing are more than enough. Serve hot.