Ground cutlets are a classic of Polish cuisinewhich is associated with homemade dinners of mother and grandmother. Choosing the right meat is very important because it determines their taste and structure. Cutlets made of too lean meat can simply come out dry. Fat adds velvety and juiciness. Pork neck is the secret of the perfect ground – It has enough fat, thanks to which the cutlets – despite the crunchy outer layer – remain soft inside. When frying on lard, the taste becomes even more expressive, and the aroma spreads all over the house.
In the case of ground, the first stage is already important, i.e. choosing the right meat. It must be juicy, but not too greasy, so that the cutlets do not fall apart during frying. Lean meat, such as tenderloin or chicken breast, often results in dry cutlets, which after frying become less appetizing. Fat in meat has several functions – it is responsible for the taste, but also stops moisture inside. The perfect mix is about 70 percent. meat and 30 percent fat.
That’s why Pork is a popular choice. However, not every type of its type is perfect. The shoulder or neck is best – They contain the right proportions between meat and fat, which later gives chops a velvet structure. Here, the fat means that the chop does not dry out and the taste is deep. Pork neck is a definite number one, because the spatula requires a bit more accurate kneading so that the meat sticks well.
While shopping It is also worth paying attention to the freshness of the meat – It’s best to buy them in a piece, and only at home to grind. This treatment allows you to control the thickness of the meat, its consistency and avoid artificial fillers. Additions, such as marjoram, onions, garlic and egg, help to fasten the stuffing, and when frying on lard, the taste becomes even more traditional.
What meat is the best for minced chops? It will be pork neck, because it allows you to maintain perfect juiciness and consistency of this classic dish.
Pork neck cutlets are characterized by a pleasantly crunchy crust on the outside and a juicy interior inside. The secret lies in the right meat, seasoning stuffing and frying on lard at a moderate temperature.
Pork neck meat is best grinded to an average thickness, it is worth seasoning it not only with salt and pepper, but also with marjoram and add a roll soaked in milk to loosen the mass and add lightness.
Fry chops on hot lard take on golden-brown skin, and in the middle remain delicate and soft. The chops prepared in this way can be served with potatoes or porridge and salad. Some do special based on mushrooms. Every bite melts in the mouth and is really juicy.
Micked pork neck – recipe
Ingredients:
- 500 g of ground pork neck,
- Egg in size L,
- small onion (chopped into small cubes),
- a bit of butter (to fry the onion),
- stale rolls (preferably kajzerka),
- a glass of milk (to soak a roll),
- a spoon of marjoram,
- salt and pepper to taste,
- 2 tablespoons of breadcrumbs.
- Frying lard.
Method of performance:
Peel the onion and browns in hot butter in a pan. Set aside to cool.
Wet the roll in a bowl with milk – so that it absorbs all the liquid.
In a deep bowl, mix the meat with egg and cooled onion. Clean excess milk from a roll, kidnap it with clean hands and add to the meat with onions. Season with marjoram, salt and pepper. Hands, make meat with additives – all ingredients should combine into a homogeneous mass.
Heat the lard in the pan. A rash of breadcrumbs on a plate. Form medium thick cutlets and coat in breadcrumbs on each side. Transfer to hot fat and fry on both sides in golden color. Transfer to a plate with a paper towel to drain excess fat.
If you want to speed up the preparations, you can simply cut the onion, do not fry it and add raw to the mass. Remember, however, that it will be more noticeable after frying the chops. In addition, instead of a roll soaked in milk, you can pour in two tablespoons of breadcrumbs into meat (it will also bind the mass well). You can also reduce the caloric content of ground – all you have to do is leave them in breadcrumbs.
Micked pork neck is a classic that never gets bored. Crunchy on the outside and soft inside – these should be perfect chops. It is good to learn the secrets of the native kitchen to surprise the family with a nice dinner.
Source: Naz NowoKuje.pl, Sazemer.pl
