Homemade minced pork cutlets.

Cutlets can be prepared in various ways: steamed, stewed, fried in a pan or baked in the oven.

Everyone prepares pork cutlets according to their “brand” recipe, adding late ingredients to the dish – onions, garlic, greens, finely chopped vegetables or thawed cabbage, eggs, eggs soaked in milk or white bread, etc.

In addition, all types of control are produced – from the usual next-day bread or boposhna, to complex control mixtures.

To put it topically, cutlets with fash, which we are used to, are not cutlets. At first, under the cauldron, there was a piece of beaten ball with a small point, which was soaked and fried in butter. The name comes from fp. côtélé, côte – pebpo, which indicates the type of ball and the presence of a bone – the cutlet is natupalna or escalope. Our cutlets are meat products made from fash, fried in a pan or cutlets on the grill. Also, they often say that cutlets are pubani – in terms of structure and method of preparation, they are most similar to kockets or other types of meatballs.

Do you want to cook fragrant juicy cutlets? Light!
I offer a classic recipe for cutlets from minced pork. The dish is tender, tasty, and easy to prepare. It is better to serve it hot with mashed potatoes, cereals or with a vegetable salad.