Ground cutlets are a classic that has been on my table for years. First, my grandmother did them, then my mother, and now also me. Each of us improved the predecessor’s recipe. They are simple, filling and are associated with the house, Sunday dinner and an intense smell that spreads all over the kitchen. You don’t need a recipe revolution to make them taste better. Just add a spoonful of an easily available ingredient – you definitely have it in the fridge now.
Minced chops are one of the most recognizable and liked dishes of traditional Polish cuisine. They have been appearing on plates for generations – usually in the company of potatoes with dill and fried cabbage or beetroot. They are made of minced meat (most often pork), soaked roll, eggs, onions and spices. Formed oval cutlets, coated in breadcrumbs, and then fried to gold, out of the outside and soft inside.
Although the recipe seems unchanged, each house has its perfect version. My grandmother taught me to always fry the onion before adding to the mass. It turns up the taste of the dish significantly, and the vegetable does not crunch when biting the cutlets. My mother said that the roll can be soaked in both milk and water, so that the dish came out plump and juicy. She also noticed me not to press the chops with a spatula against the pan, because all the juice would flow out of them and they would become dry.
I have heard many times that the best minced mothers and grandmothers did. And indeed, I took all their advice to my heart – I choose good quality meat, fry the onion, and soak the roll in milk or water. However, I also added something from myself. I add a tablespoon of soft butter to the mass for chops. Not melted, only one that can be easily rubbed with meat. Why? I noticed that The mass then becomes more delicate, and the chops – after frying – even more juicy. Remember that the butter is actually flexible, because you must not knead the mass for too long. He can then become compact and lose all his plumpness.
Ingredients (for approx. 6 chops):
- 1/2 kg of minced pork,
- onion,
- egg,
- slightly stale kaiser roll,
- a glass of cold water or milk,
- a spoon of marjoram,
- a teaspoon of red pepper powder,
- salt and pepper to taste,
- 2 tablespoons of butter (remove earlier to make it soft),
- 3 tablespoons of oil,
- A breadcrumbs for coating chops.
Method of performance:
Put the roll in a bowl with cold water or milk and urine until it completely absorbs the liquid (you can rotate it).
In the meantime, peel and cut the onion into small cubes. Heat a tablespoon of butter in a pan and fry the onion on it (until gold). Then set aside to cool.
Put the minced meat into a deeper bowl. Pick up the egg, add a slightly imprinted kaiser, a tablespoon of soft butter, cooled onion and spices (marjoram, red pepper, salt and pepper). The product is thoroughly massed with your hands (hard, but not too long) so that it is plump and uniform. Form slightly flattened, round cutlets – it should come out about 6-7 pieces.
Heat the oil well in the new pan. Coat each cutlet in breadcrumbs and put on hot fat. Fry on high heat, on the one hand to browned. Then turn the cutlets to the other side, reduce the fire to medium. When the cutlets are also blushing from the other side, cover the pan with a lid and fry for another 2-3 minutes on the lowest fire. Thanks to this, their center will be ready, but will remain juicy.
Source: Naz NowoKuje.pl, Sazemer.pl
