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Pork Cutlets with Bread

Classic pork cutlets — the taste of childhood! These pork-and-bread cutlets make an ideal hot main that pairs with any side and pleases kids and grown-ups alike. A firm crust wrapped around a soft, tender center of all-natural ground meat looks irresistible, and the smell of them fresh out of the pan will wake up an appetite even in someone who just ate. Nothing fancy — just the familiar staples that add up to a classic cutlet done right.

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Pork cutlets with bread
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 13 g
Fats 43 % 16 g
Carbohydrates 22 % 8 g
233 kcal
GI: 14 / 57 / 29
  • Start by getting the meat ready. You can grab pre-ground pork at the store, but grinding your own from a fresh cut gives far better results — cutting the meat into chunks and running it through a grinder takes only a few minutes and is well worth it. Soak the white bread in the milk for a few minutes, then squeeze out the excess. Grate or finely chop the onion and garlic, or pulse them in a blender; if you're grinding your own meat, run the onion through the grinder too for a perfectly smooth mixture. In a deep bowl, combine the ground pork, eggs, the squeezed-out bread, and the onion and garlic. Season with salt and pepper and mix until smooth — the soaked bread should dissolve completely so you don't end up with chunks in the finished cutlets. Shape the mixture into patties and dredge them in flour. This step is optional, but the flour gives you a crisper, more golden crust and adds richness; you can swap in breadcrumbs if you like. Heat the vegetable oil in a skillet over high heat and sear the cutlets on one side until golden, about 2 minutes. Flip them, lower the heat to medium or low, and cook, covered, for about 15 minutes — long enough for the centers to cook through safely while the crust stays golden, not burnt. Transfer to a plate and serve with a side of vegetables, mashed potatoes, or spaghetti. Cutlets are best served hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White bread - 266  kcal/100g
  • Minced pork - 263  kcal/100g

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