Delicious normal cutlets

[Delicious normal cutlets]

Delicious normal cutlets

Soak 100 g of white bread crumbs without a crust in milk (should swell, but not fall apart)
OR
Soak 5 tablespoons of semolina under a knife in 6-7 tablespoons of milk, stir and wait until the semolina is absorbed.

500 gr beef
500 grams of medium-fat pork (not all lard!)
2 medium onions
2-4 cloves of garlic
1 medium potato (peeled)
Pass everything through a meat grinder 2 times or grind with a blender.
2 eggs
salt, pepper, herbs, seasonings to taste

Add crackers or swollen semolina squeezed out without fanaticism to the minced meat, 2 eggs, salt, pepper and mix very well with handles, like dough.
To make the cutlets the same, compact the minced meat in a bowl and cut 12 sectors like a cake.
Lubricate the pens with vegetable oil, take one sector and roll the ball. It should be smooth, like a bun. Then flatten the ball and sharpen the ends slightly (like a pie). Here's the right cutlet for you.
Heat vegetable oil in a skillet (but do not heat up to smoke!). Do not pour too much oil, it is enough to lightly cover the bottom of the frying pan-cutlets will still let in enough juice.
Put on the cutlets and grill over medium heat. When one side is browned, turn them gently with a spatula, cover and fry until tender. If clear juice is released when piercing the cutlet with a knife, it is ready. If the juice is cloudy, not yet.
If in doubt, you can put the finished cutlets back into the pan, add a little water and simmer for 15 minutes at a very low boil. After this procedure, the cutlets simply melt in your mouth.

echka !!! Well, here I am with a report.
Everything worked out on 5++++++++++++++++++++++++++++++++!!!!!!!!!!!!!
That is, my wildest (MOST!) Expectations were justified. did everything exactly according to your recipe, that is, to pedantry (German!) exactly !. True, for 7 kg of meat. It was very scary! Husband 2 times piteously squealed “Or maybe not?” I answered coolly: “Calm down, we are in the hands of a professional !!!!!” Slurry of semolina swollen, loose with eggs Minced meat was kneaded for a long, very long time, right in a huge basin. Fried in 2 pans. On a very small fire, the cutlets hardly hissed. On the one hand, until golden brown, turned it over, covered it with a lid and the other side, until golden brown. I didn't bake it in the oven. I spent 15 minutes on each bookmark. A total of 147 cutlets weighing 60g each were fried (ready-made).
Two trays were sent to the owners (I fried for other people), in the evening I joined the company myself and noticed with pleasure. that the tables had everything EXCEPT MY CUTLETS !!! Two aunties in front of everyone said that: "The cutlets are simply amazing," several uncles nodded their heads. Three red-hot aunties. on the sidelines, too. that “You fry the cutlets awesome!” I believed because I know. that "What's a sober mind, a drunk on his tongue!" And this despite the fact that the tables were literally bursting and my baked chicken legs lay lonely on the plates.
I am very, very grateful to Stella for breaking the barrier. The psychological barrier of fear of these nasty, tasteless, crumbling cutlets. According to your recipe, I spent no more than a glass of vegetable oil (for frying) on ​​all 147 pieces, I did not roll it in flour or breadcrumbs. Impaled with a fork, they exuded so much of the most transparent juice. were so airy and delicious that there is nothing strange that I was praised
Many thanks to the culinary genius. The sorceress. Clever girl.

[Stеrn]

And I still decided to cook cutlets according to your recipe, Stеrn... It seems the mustache is the same: a soaked white bun and potatoes. True, I did it with either one or the other, I did not combine 2 in 1. Moreover, she took a couple of spoons of mayonnaise and slapped it into the minced meat (somewhere girls read the recipe for French cutlets with mayonnaise).In short, both me and my men liked the cutlets. Thank you

[Millionaire]

Millionaire, to your health!
If the minced meat turns out to be dryish (too dense), I also add sour cream or mayonnaise.
And potatoes are not a hindrance to a bun.

[Stеrn]

Stеrn,
Stella, I would like to express my deep gratitude for the cutlets))) After my failure with the "fish" mince, I have been making it from meat for the second time (now it’s fried - such aromas are floating around the apartment). Thank you very much from me and my family

I have oat cutlets today. Thank you!

Stellick, today I made cutlets according to your recipe, from pork. Yummy incredible !!! It turned out very juicy. For some reason, I get dry chicken all the time. As soon as I put it on the frying pan, they immediately "flow" - all the juice comes out. What's the secret here?

Tanya, what do you put in chicken cutlets for a bunch? Do you make the minced meat yourself or buy it ready-made?

I make minced meat myself, from purchased fillets. I don't add lard, my husband doesn't like it. I lay a couple of eggs for a bunch. A bun soaked in milk. I roll the cutlets in flour and fry.

Tanya, and what, juice flows out through the breading ?!

Thank you very much for the recipe!
Recently, such meat has been sold that it is very difficult to cook something tasty.
And another question for you: cutlets, as far as I understand, are not breaded?

Tanya, and what, juice flows out through the breading ?!

Yes! : yes: Flour does not work on them. It turns out that I do not fry the first five minutes, but stew them in my own juice. I buy not frozen meat, chilled.

Tanechka, if the breading does not set, then the pan is not warmed up enough.

And another question for you: cutlets, as far as I understand, are not breaded?

Marant, I don't panic simply because I don't like breaded ones. If you want to pan, please.

Truncated understood, chief! Next time I will pay special attention to this.

Here another question arose along the way: but probably, it still depends on which pan to fry in ??? That is, what metal is the pan made of? I have an aluminum cage (food grade cast aluminum), so I fry on it all the time, because it is bigger than the others.

what a description! and the story of Tortyzhka ?! I want to try it right away, but cook at night .... let's leave the idea to bookmarks :-)