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Cutlets according to GOST

Classic Homestyle Meat Cutlets

Juicy, hearty, comforting meat cutlets — the kind you remember from a really good home kitchen! These pan-fried beef-and-pork patties are timeless comfort food. The recipe is simple and forgiving, yet it delivers that familiar, satisfying flavor every time. Blending beef and pork keeps the cutlets rich and tender, while a soaked-bread panade makes them soft on the inside with a golden, crisp crust outside. Even if you've never followed a formal recipe, chances are you already make them just like this.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

550

Pork

250

White bread

150

Water

All-purpose flour

100

Vegetable oil

Salt

Ground black pepper

0.6

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 14 g

Fats 29 % 10 g

Carbohydrates 31 % 11 g

196 kcal

GI: 0 / 55 / 45

Cooking method

Step 1:

How do you make classic meat cutlets? Start by gathering all the ingredients. Place the white bread (or a plain sandwich loaf) in a bowl and pour in enough water to cover it, letting it soak until soft and swollen. Alternatively, you can dry the bread in the oven and grind it into fine crumbs — either method works.
Step 2:

Add the ground meat — homemade or good-quality store-bought — to the bowl with the soaked bread, then season with salt and ground black pepper. Mix everything together well.
Step 3:

Knead the mixture for a good while — working it thoroughly is what gives the cutlets their firm, uniform texture. Traditionally, onion is left out, since dishes with onion tend to spoil faster; but if you find cutlets bland without it, feel free to mix in one finely grated onion.
Step 4:

With hands moistened in cold water, shape the mixture into patties of about 2–3½ oz (50, 75, or 100 g) each. Dredge each patty in flour or breadcrumbs, coating all sides.
Step 5:

Pour vegetable oil into a skillet and heat it up. Fry the cutlets over medium heat for about 10 minutes per side, until deeply golden and browned.
Step 6:

Then, if your skillet has a removable handle (if not, transfer the cutlets to a greased baking sheet), move it to an oven preheated to 400°F (200°C) and bake for another 20 minutes. Your cutlets are ready! They'll taste far better than any cafeteria version. Serve hot, with a side dish or fresh vegetables and herbs if you like. Enjoy!

Important! The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect frying pan for different dishes, read here .
Every oil is healthy only up to a certain point — its smoke point, above which it starts to burn and form harmful compounds, including carcinogens. To learn how to pick the right frying temperature and the best oil for the job (and which oils to avoid altogether), read here .