Main Page
Festive table
Minced chicken and pork cutlets

Chicken and Pork Cutlets

Juicy and delicious, quick to make, perfect for a special occasion or an everyday meal! These chicken-and-pork cutlets come out wonderfully tender, and they're really easy to make. They're also ideal for freezing ahead — later, you just fry them and serve, with no fussing over ground meat!

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

400

Chicken breast

400

Onion

White bread

100

Egg

Garlic

Breadcrumbs

0.5

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 15 g

Fats 35 % 13 g

Carbohydrates 24 % 9 g

212 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 45 min

Step 1:

How do you make chicken and pork cutlets? Start by gathering your ingredients. Run the pork and chicken breast through a meat grinder to make ground meat, or just buy it pre-ground.
Step 2:

For the cutlet mixture, take a roomy bowl and combine both kinds of ground meat in it. Soak the bread in water or milk. Peel the onion. After the meat, run the onion and soaked bread through the grinder too, and add them to the mixture.
Step 3:

Crack the egg into the bowl. Add salt and spices to taste. For seasoning I use a little ground pepper, paprika, and dried basil.
Step 4:

Mix everything together well until smooth. Slap the mixture against the bottom of the bowl a few times to firm it up — this keeps the cutlets from falling apart while frying.
Step 5:

Take a portion of the mixture, roll it in breadcrumbs, and shape it into a cutlet.
Step 6:

Pour a little vegetable oil into a hot skillet and add the shaped cutlets. Fry over low heat for 2-3 minutes on each side. When done, they'll be an appetizing golden color.
Step 7:

Delicious, juicy, aromatic cutlets are ready! Serve them with any side dish and fresh vegetables. Enjoy!

One thing to keep in mind: the wrong pan can ruin even the best recipe, so choose one that suits what you're cooking.
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always season to your own taste. And when you're trying a seasoning for the first time, remember that some — chili pepper, for one — are especially easy to overdo.
How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds together rather than spreading — it should be glossy, domed, and even.