Today we are going to make cutlets. The most tender, the juiciest, the most delicious, no joke. We will figure out what to add to the stuffing, how to mix it, what to use when preparing the ingredients, and how to fry or bake them so that they are tasty, beautiful, neat, and not greasy.
And tomorrow... tomorrow we take a cold cutlet out of the fridge, put it between two thin slices of white bread... and, back to childhood, back to childhood, back to childhood! Admit it, everyone did it, right?
We're talking about meatballs. Neither kebab, or minced steak, or other variations, we will not consider now. So... minced meat for cutlets.
1. Meat is always pork + beef in the ratio of 1:1.
Separate pork will give us fat mince, and even with a specific smell. A single beef will not be tender and juicy. Therefore, only two kinds of meat. Beef can be a thigh, a shoulder or a rump. Pork should preferably be a ham. Neck is not good because it is too fatty. As for the meatballs from the above mentioned varieties, they are marvelous when cooled and do not leave a greasy film in the mouth.
2. wheat bread
We take slightly stale or a mixture of breadcrumbs and not too fresh fresh loaf in a ratio of 2:1 (2 parts breadcrumbs, 1 part loaf). Do not take very fresh bread, it will stick the stuffing together instead of loosening it. The only point - breadcrumbs in this case are not tinted purchased crumbs of unknown origin, namely dried and ground loaf.
3. Water or Milk
We soak the breadcrumbs in water or milk, there is not much difference.
4. Onions and garlic
These are necessary components of mincemeat, but they do not need to be put in the meat grinder along with the minced meat. Onions and garlic should be finely chopped with a good sharp knife or in the bowl of a chopper.
5. Salt and black pepper
Needed, but extremely delicately. Over-salted cutlets lose the taste of the minced meat itself and become denser due to the release of liquid.
6. Do not use eggs.
We do not need to put them in the meatballs at all. Honestly. They are not needed for gluing, as minced meat perfectly holds together and so, and their well-known property of thickening when heated leads to the fact that the cutlets with them become tougher.
Absolutely does not affect the texture of the mince, but adds flavor to it. Therefore, a small bunch of dill or parsley will not hurt.
500 g of beef (thigh, leg, shoulder),
500 g of pork (ham, do not cut fat),
250 g of onions,
3 garlic cloves,
130g of stale bread (do not cut the crusts off the loaf) or 90g breadcrumbs + 40g loaf,
200 ml water,
1 1 / 4 tsp. salt,
1/4 tsp. ground black pepper,
Greens as desired.
Instructions for the recipe
Pour water over the bread/doughnuts, mix thoroughly and leave for 20-30 minutes.
The meat is cut into medium dice and passed through a meat grinder with a medium grinder, alternating with lumps of soaked bread (squeeze out nothing is necessary, all the water should get into the stuffing).
Onion with garlic and herbs finely chopped in a chopper. You should thoroughly mix minced meat of all ingredients, adding salt and black pepper. Beat it a little, throwing it on the table surface. In this way it will get more viscous and will hold its shape well.
Then we send the force-meat to the fridge for 30 minutes.
Form the cutlets weighing about 70-75g. This is the ideal size so you don't have to worry about one being too small and two.
Prepare the cutlets. Steam cooker: put in and let cook for 25 minutes.
Oven: form, roll in flour or breadcrumbs and put in a mold lightly greased with vegetable oil. Bake for 20-25 minutes at 200 degrees C until crispy crust.
Skillet: the most undietistic option, but we will do everything very delicately in terms of oil and frying, so sometimes you can. For each pan of 7-8 patties, we will need 2 tbsp of oil. Flavorful and more interesting to fry on a mixture of refined sunflower and olive oil or melted butter in a ratio of 1:1. The first spoonful of oil mixture is added first, the second when we turn the cutlets to the other side. One more important point. After each fried portion of the pan should be cleaned with a spatula and paper towel from fouling. This is important because then all the cutlets will be even, light-creamy, and not covered with a mixture of burnt bits from previous cutlets mixed with overcooked butter. Form the cutlets, roll them in flour or breadcrumbs and put them on a well heated buttered pan. We fry for a couple of minutes, and then reduce the heat to medium and fry about 4-5 minutes more. Then turn over, add the second spoon of oil and cover with a lid on the same fire until cooked for about 7-10 minutes. We turn over on a paper towel, it's necessary to dry a little.
That's it! The cutlets are ready. Bon appetit!