Pork and Chicken Cutlets

Juicy, tender, and fluffy — a family-friendly dinner! These pork and chicken cutlets come out really tasty, appetizing, and satisfying. Adding chicken makes them leaner, so they're a great choice for kids, too.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

800

Chicken fillet

400

Onion

White bread

150

Milk

Breadcrumbs

150

Vegetable oil

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 14 g

Fats 34 % 13 g

Carbohydrates 29 % 11 g

214 kcal

GI: 10 / 0 / 90

Cooking method

Step 1:

How do you make pork and chicken cutlets? Start by prepping your ingredients. For the chicken, breast fillet works best. Choose pork with a little fat on it — it'll make the cutlets juicier. Cut the bread into pieces and soak it in the milk. Slightly stale bread is better than fresh here, since it soaks up the meat juices more readily.
Step 2:

Run the pork and chicken fillet through a meat grinder, or pulse them in a blender, to make the ground meat. Transfer it to a roomy bowl where you'll mix the cutlet mixture.
Step 3:

Peel the onion, rinse it under cold water, and put it through the grinder right after the meat. Do the same with the soaked bread, squeezing out a little of the excess milk first. Add everything to the bowl. Crack in one egg. If you're working without a grinder, you can grate the onion and simply squeeze and mash the bread by hand.
Step 4:

Season with a little salt and spices to taste. I usually add dried herbs and ground black pepper to my cutlets.
Step 5:

Mix the cutlet mixture well by hand until smooth, so all the ingredients are evenly combined. Then knead it against the bottom of the bowl: lift the mixture up and slap it back down several times. This helps the mixture firm up so the cutlets hold together while cooking.
Step 6:

With your hands, shape small round or oval cutlets and coat them in breadcrumbs. You can use store-bought crumbs or make your own at home.
Step 7:

Heat a skillet until hot and add a little vegetable oil for frying. Add the shaped cutlets and fry over low heat on both sides until golden brown — about 5 minutes per side, so the meat cooks through. To be safe, you can cover the pan with a lid at the end and let the cutlets sit for a couple of minutes.
Step 8:

Serve the finished cutlets on their own or with a side of mashed potatoes, rice, or spaghetti. Serve them hot. Enjoy!

These cutlets can also be made with hand-chopped meat — just chop all the prepared meat very finely with a sharp knife.
For a lighter, kid-friendly version, bake the cutlets in the oven instead of frying.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
The right skillet matters, too — even the best recipe can be ruined by the wrong pan.
Keep in mind that properly thawing your ingredients has a big effect on the quality and flavor of the finished dish.