Every house is different Recipe for minced chops. Some add marjoram, other peppers and hot herbs. The secret of our recipe for the perfect dish is mayonnaise. Sounds unbelievable? It is he who makes me ground at the same time crunchy and juicy.
If, despite the efforts, your ground is dry inside, add mayonnaise to the mass. He will make the meat after frying the juiciness and softness. The recipe for minced chops with mayonnaise does not differ much from the traditional one:
Ingredients:
- 1 kg of minced meat from pork shoulder;
- 2 onions;
- 3/4 cup of breadcrumbs;
- 3 tablespoons of mayonnaise;
- 2 eggs;
- 1 clove of garlic;
- 2 flat teaspoons of dried oregano;
- 2 teaspoons of salt;
- 1 flat teaspoon of pepper;
- Frying lard.
Peel and grate the onion on a fine grater, do the same with garlic. Add to minced meat together with breadcrumbs, eggs and spices. Mix everything thoroughly.
Heat the lard in a frying pan well And throw on it formed from the mass chops on medium heat. Cutlets on each side should brown, but make sure that they do not burn.
Serve warm with the addition of salads, beetroot, cucumber salad and potatoes. After cooling, they will be suitable for sandwiches.
Most of us are fried in oil. We always have it at hand and is easy to use. However, this is not the best choice. In this case, the best will be fat, which withstands a higher temperature without smoking, gives taste and supports blushing. So it’s best to fry ground in lard, which has all these properties. That’s what our grandmothers did, frying chops or baking donuts. Although lard we do not know very healthy, it does not contain hardeners and artificial substances.
Last lard can be heated to a temperature of 190 degrees Celsius without the risk that it will start smoking. On such hot fat, the cutlets will immediately be crunchy, which will close the juice inside. This fat transfers heat very effectively, thanks to which the meat is browned quickly from each side. Your minced cutlets on lard will be frying, not stew. The meat aftertaste of this fat conquers the taste of pork, which is an additional advantage. Remember, however, to first warm up the lard in the pan, and then fry the cutlets on medium heat.
Sources: SMERER.PL, Naz Nazpuje.pl
