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Second course
Minced meat cutlets with loaf and milk

Meat Patties with Bread and Milk

Wonderfully delicious patties that are simple and easy to make! Made with milk and white bread, these patties are very filling, soft, and melt-in-your-mouth tender. Both grown-ups and kids love them! Serve them with mashed potatoes, buckwheat, or rice, along with any salads you like.

Pearl

Recipe author

Composition / ingredients

Servings:

Ground meat

500

White bread (Use white bread — a baguette, a loaf, or sandwich bread all work well here)

Milk

150

Eggs

Onion

Salt

Ground black pepper

Vegetable oil

100

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 67 % 29 g

Carbohydrates 14 % 6 g

316 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

How do you make delicious, tender patties with bread? Gather all your ingredients. You can use any kind of ground meat — this recipe uses a mix of ground pork and beef. Use white bread; a baguette or a loaf works well here, as do slices of sandwich bread.
Step 2:

Pour the milk into a deep cup or bowl and submerge the pieces of bread in it. Let them sit for three to five minutes so they soak up the milk and swell.
Step 3:

Put the ground meat into a deep bowl, crack in one egg, and add the onion, finely chopped beforehand.
Step 4:

Season with salt and pepper to taste. At this point you can also add garlic powder and any other spices you like — dried basil or oregano, a pinch of nutmeg, khmeli-suneli, barbecue seasoning, and so on.
Step 5:

Add the softened bread to the meat, then pour in the milk as well.
Step 6:

Mix everything thoroughly and let it rest for a bit — usually 5–10 minutes is plenty.
Step 7:

Pour some breadcrumbs onto a wide plate. Scoop up the meat mixture with a tablespoon. If your mixture came out thick, shape the patties by hand. Since I add milk to the meat, the mixture isn't dense, so I shape the patties with a spoon.
Step 8:

Drop the scoop of meat into the breadcrumbs.
Step 9:

Coat it in breadcrumbs on all sides and shape it into a patty.
Step 10:

Do the same with the rest of the meat mixture and breadcrumbs.
Step 11:

Heat the vegetable oil in a heavy-bottomed skillet. Turn the heat down to medium-low and add the patties. Fry for 15 to 20 minutes, until they turn a golden, appetizing color and are about halfway cooked.
Step 12:

Then flip the patties and fry until fully cooked, another 15–20 minutes. I don't cover the skillet — the patties come out crispy on the outside and very soft inside.
Step 13:

Done! Serve hot with fresh vegetables or a salad.

Patties are loved by so many — you can make them for a family dinner or serve them on a holiday table. The tastiest patties come from ground meat you grind yourself. You can mix two or even three kinds of meat. If you're making chicken patties, reduce the milk or leave it out entirely, since ground chicken is soft and tender on its own. Enjoy!
Since everyone's sensitivity to salt, sweetness, bitterness, heat, acidity, and spiciness is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for example).
If you use ready-made spice blends, be sure to read the ingredient list on the package. Salt is often already included, so account for that or you risk over-salting the dish.
Use an oil with a high smoke point for frying! Any oil is only good up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain lots of unfiltered organic particles that start to burn quickly. Refined oils hold up better to heat and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.
Here's an easy way to tell if the oil in the skillet is hot enough: dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.