Ground cutlets are a culinary classic, but only chosen can prepare them perfectly so that they are juicy and plump inside and crunchy and golden outside. JIf you care about making a tasty dinner, you must remember to maintain the right proportions of the ingredients.
It is important not only whether soaked bread, but also Eggs, which in minced cutlets should contain a specific amount, because they act as a binder, preventing the breakdown of meatballs.
The ground chops will only be tasty if you add the right amount of eggs to them. As we have already mentioned, they act as a binder that combines the remaining ingredients. They are like a glue that prevents the breakdown of meatballs. It is thanks to them that they are compact and do not destroy during frying.
In addition, of course, the proportions of meat, soaked rolls or thoroughly developing the mass are also important, but most people remember. The general rule is that 1 egg should be stuck in 0.5 kg of meat, so there are 2 eggs for each 1 kg of meat. If you add too little, they will be ground dry and fragile, and if you overdo it – compact.
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You need good quality meat to prepare minced chops. So go to the grocery store for them and other ingredients, If you don’t have one in your kitchen.
Ingredients for minced chops:
- ground pork neck/ shoulder – 1 kg
- A roll of stale soaked in milk – 1 piece
- Eggs – 2 pieces
- Onion – 1 piece
- Little pepper – 0.5 pieces
- Garlic – 3 teeth
- breadcrumbs
- Salt and pepper
- Fry for frying
How to make minced chops? Start by chopping the onion finely, then fry it to vitrify. Turn the garlic on the press and cut the peppers into small cubes. Put the ground meat into a bowl.
Add a roll imprinted from milk, as well as previously prepared ingredients and parsley. Stick the eggs insideseason with spices and slowly start kneading the ground.
Wait until it is compact, slightly sticky (if the consistency is not perfect, you can add a small amount of carbonated water, because it is a natural loan, thanks to which they will not dry when frying). Form ground, coating them in breadcrumbs and fry on hot fat. When they are browned and crunchy, transfer them to plates.
