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Minced meat chops in batter

Battered Ground Meat Cutlets

A cheap, tasty stand-in for regular pork chops. Juicy and mouthwatering! This dish comes together quickly and easily, and the ground-meat cutlets turn out juicy and delicious. It's hearty and satisfying—a real crowd-pleaser, especially with the guys. Another plus: it's budget-friendly, yet it tastes just like real chops. In our family my mom used to make these now and then, and now I do. We loved them as kids, and now my own children love them too. Freshly made, they also travel well—pack them for a road trip or take them to work.

Sweet-Tooth Mom

Recipe author

Composition / ingredients

Servings:

Ground pork and beef

500

Ground black pepper

Salt

Flour (3-4 tbsp for the batter, plus a little more for dredging)

Eggs

Garlic

Dried spices (a meat seasoning blend, optional)

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 56 % 24 g

Carbohydrates 14 % 6 g

282 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 45 min

Step 1:

Here's everything you'll need for the battered ground meat cutlets. It's best to grind the meat yourself so you know exactly what's in it—the key is that it shouldn't be too wet. Use fresh meat rather than frozen so the cutlets (which don't even have an egg mixed in) hold together while frying. Pork or a pork-beef blend works best; it makes the cutlets juicier and more tender. Sift the flour ahead of time, and peel and rinse the garlic.
Step 2:

Season the ground meat with salt and pepper, and add a little meat seasoning if you like. Don't add onion, eggs, garlic, or any of the other ingredients you'd normally put in meatballs—otherwise you'll end up with plain patties instead of chops. Mix the meat until smooth and slap it against the work surface a few times to knock out any air bubbles.
Step 3:

Divide the meat into individual portions, shape each into a patty, and dredge both sides in flour. The patties should be at least 1/4 inch (5 mm) thick.
Step 4:

Now make the batter. Crack the eggs into a deep plate or bowl, beat them well with a fork, and press in the garlic.
Step 5:

Add a pinch of salt and pepper, stir in most of the flour, and mix thoroughly until there are no lumps. The batter should be smooth and about the consistency of thick sour cream. If it's too thin, add more flour.
Step 6:

Dip each cutlet into the batter so it's coated on both sides and around the edges. While you're at it, set a skillet over the heat, get it hot, warm the vegetable oil, and add the first batch of cutlets.
Step 7:

Fry on both sides until golden brown. While the second side cooks, cover the pan with a lid so the cutlets steam a little. Move the finished cutlets to a platter, add the next batch, and fry them the same way. Transfer to a platter, let cool, and serve warm or cold. Enjoy!