Juicy cutlets from pork

Probably, there is not a single person who would refuse to try cutlets. They are made from meat and fish, vegetables and even porridge. Delicious, juicy cutlets, for example, from pork - ideal for breakfast (you can fry them with scrambled eggs), lunch (serve with pasta, mashed potatoes or buckwheat) or dinner (just add a few steamed, stewed or fresh vegetables).

Unfortunately, not everyone knows how to make juicy cutlets from pork, which is not very difficult, you need to know a couple of secrets and follow simple rules.

Rules and secrets:

1. Any recipe for juicy cutlets from pork and beef begins with the right choice of meat. Of the hard meat of an elderly animal, with all the tricks, it will not be possible to cook tasty and useful cutlets. Therefore, the meat should be fresh (preferably, today's). Light: pork - pink, veal - light red, beef - rich red. Do not take dark red or burgundy meat.
2. The second secret - meat should not be lean. Do not go to the other extreme, too fatty meat, too, do not get juicy cutlets, choose pork from the neck, from veal - dorsal fillet or brisket .
3. Juicy cutlets are given to vegetables. You can add a mix of onions (per 1 kg), 2-3 small potatoes or a small zucchini. In addition, we must mix eggs, chicken or quail. Juicy loafs will also be juiced with an unsweetened loaf or loaf soaked in milk.

Cutlets from minced pork

Ingredients:

• a piece of a pork neck with fatty interlayers - 1,5 kg;
• loaf white wheat - ½ pcs .;
• milk or cream low-fat - 0,4 l;
• salt stone without additives - 2 pinch;
• freshly ground pepper on a mill - 1 small pinch;
• onion or white bulbs - 0.2 kg;
• white boiled potatoes - 3 pcs .;
• quail egg I grade - 12-15 pcs.

Preparation

We start with the fact that the meat is sliced ​​not very large (approximately from the matchbox) slices, we clean the onions and potatoes. Soak slices of the loaf in milk or cream. We grind the meat grinder with a large nozzle or cut the meat with a food processor or blender, into a separate bowl we grind onions and potatoes, expressing the juice. Bread squeezed and also grind. We combine minced meat, vegetables, bread, add salt, pepper, eggs, stir and begin to beat the stuffing. You can put it in a plastic bag. The better the stuffing is repaired, the pork cutlets will turn out to be more juicy, the recipe of which is simple, fry in small frying pan on warmed sunflower oil small cutlets for 3 minutes on each side.

For the same recipe, we prepare cutlets from minced beef and pork, the most juicy they will be if you take 2 parts of pork and 1 part of veal.