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Minced meat cutlets with semolina

Ground Meat Cutlets with Semolina

Soft and incredibly tender meat cutlets! Meat cutlets are a familiar, well-loved dish. Usually you add bread soaked in milk to keep them tender, but I'd like to show you a different trick — stir a little semolina into the meat instead.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

Onion

Egg

Semolina

Breadcrumbs

100

Vegetable oil

Dill

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 46 % 19 g

Carbohydrates 22 % 9 g

254 kcal

GI: 20 / 30 / 50

Cooking method

Step 1:

For the cutlets, use pork with a little fat on it. Cut it into pieces and run it through a meat grinder. Put the ground pork into the bowl you'll use to mix the cutlet base.
Step 2:

Peel the onions, rinse them in cold water, and run them through the grinder right after the meat. If you like to actually taste bits of onion in your cutlets, just chop it finely instead. Add the ground onion to the meat.
Step 3:

Season the meat with salt and spices to taste. Add a little chopped fresh herbs — any kind. I use chopped dill. Mix everything together.
Step 4:

Then stir in the semolina and add the egg.
Step 5:

Knead the mixture well and slap it against the bottom of the bowl a few times — just lift it with your hands and throw it down with some force. This makes the cutlet base denser so the cutlets won't fall apart when you shape them. Let the mixture rest for 1 hour. During this time the semolina will swell a little and soak up the excess moisture.
Step 6:

Pour the breadcrumbs onto a separate plate. Shape small cutlets with your hands and coat them in the breadcrumbs.
Step 7:

Heat a skillet until hot and add a little vegetable oil. Lay the shaped cutlets in the hot skillet and fry for 2–3 minutes per side over medium heat.
Step 8:

The finished cutlets come out golden and appetizing. Serve them with a side of mashed potatoes and a vegetable salad.
Step 9:

Enjoy!

You can make these cutlets with any kind of meat, or even a mix of meats. To be completely sure of what's in your ground meat, I recommend grinding it yourself at home — it doesn't take long. For a richer aroma, add a little minced garlic to the mix, though the onion already makes the finished cutlets plenty fragrant.