Beef, Pork, and Lamb Cutlets

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Beef, Pork, and Lamb Cutlets

Ingredients

Beef chuck roast - 17.6 oz
Boneless pork shoulder - 17.6 oz
Lamb - 8.8 oz
Onion - 3 pieces
Breadcrumbs - to taste
Milk - 5 fl oz
Salt - to taste
Ground Black Pepper - to taste
Vinegar essence - 1 teaspoon
Garlic - 2 cloves
Activated Baking Soda - 1 teaspoon

Step by Step guide

Step 1

The most important thing in cutlets is not the cooking method, but the minced meat. Store-bought minced meat is not even eaten by my cat, and he's quite the glutton. Buy 500 g of beef chuck and 500 g of pork shoulder. If you're a terrible aesthetic, you can also buy 250 g of lamb; it won't hurt.

Step 2

Chop the onion coarsely and sauté it in a pan until translucent, al dente, as the sausage vendors at gas stations say.

Step 3

Soak the white breadcrumbs in milk. How much you add to the cutlets depends on you; the more, the tastier and unhealthier.

Step 4

Pass the meat, soaked and squeezed breadcrumbs, sautéed onion, and garlic through a meat grinder, add a teaspoon of baking soda, quenched with vinegar, season with salt and pepper, and mix the minced meat thoroughly. I haven't added eggs to the minced meat for many years. In my opinion, they make the cutlets bright representatives of English cuisine — hard to bite into.

Step 5

In a hot skillet, place the cutlets as you shape them and fry on high heat for 5–7 minutes, then flip them, reduce the heat to 'below medium', cover with a lid (not tightly), and cook until done for 25–30 minutes.