Minced meat cutlets with loaf and milk

Amazingly delicious cutlets! Cooking is simple and easy! Cutlets with the addition of milk and white bread or loaf, very satisfying, soft and melting in the mouth. Such cutlets are very popular with adults and children! Serve them with mashed potatoes, boiled buckwheat or rice, as well as with all kinds of salads.

Pearl

Recipe author

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Composition / ingredients

servings:

Minced meat

500

White bread (Take white bread, a baguette or loaf, toaster bread will do well here)

Milk

150

Eggs

Onion

Salt

to taste

Ground black pepper

to taste

Vegetable oil

100

Breadcrumbs

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make delicious and tender cutlets with a loaf? Prepare all the necessary products. You can take any minced meat. The recipe used mixed minced pork and beef. Take white bread, a baguette or a loaf will do well here, as well as slices of toaster bread.
Step 2:
Pour milk into a deep cup or plate, dip pieces of bread into it. Leave for three to five minutes so that the pieces absorb the milk and swell.
Step 3:
Send the minced meat into a deep bowl, beat in one chicken egg and add the finely chopped onion in advance.
Step 4:
Add salt and pepper to taste. At this stage, you can add garlic powder and any other spices to taste to the minced meat. It can be dried basil or oregano, a pinch of nutmeg, suneli hops, barbecue seasoning and others.
Step 5:
Add the softened bread to the meat mass, pour the milk into the minced meat.
Step 6:
Mix everything thoroughly and leave to infuse for a while. Usually 5-10 minutes is enough.
Step 7:
Pour some breadcrumbs into a wide plate. Scoop the minced meat with a tablespoon. If you have a thick minced meat, then form the cutlets with your hands. Since I pour milk into the meat, the minced meat is not dense, so I form the cutlets with a spoon.
Step 8:
Send the minced meat to breadcrumbs.
Step 9:
Sprinkle breadcrumbs on all sides and form a patty.
Step 10:
Do the same with the rest of the minced meat and breadcrumbs.
Step 11:
Heat vegetable oil in a frying pan with a thick bottom. Reduce the heat to moderately low and put the cutlets in a frying pan. Fry for 15 to 20 minutes, until a golden appetizing color appears and the cutlets are half-cooked.
Step 12:
Then turn the cutlets over and fry until fully cooked for 15-20 minutes as well. I don't cover the pan with a lid, the cutlets are crispy on the outside and very soft inside.
Step 13:
Done! Serve hot with fresh vegetables or salad.

Cutlets are loved and adored by many, they can be cooked for a family dinner or served on a festive table. The most delicious cutlets are obtained from minced meat prepared by yourself. You can mix two or even three types of meat.

If you are cooking minced chicken cutlets, then reduce the amount of milk, or do not pour it into the minced meat at all, since the minced chicken itself turns out soft and tender.

Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.