Beef, Pork, and Lamb Cutlets
Main Dishes • European
Description
Beef, Pork, and Lamb Cutlets
Ingredients
- Beef chuck roast 20 oz
- Boneless pork shoulder 20 oz
- Lamb 10 oz
- Onion 3 pieces
- Breadcrumbs to taste
- Milk 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Vinegar essence 1 teaspoon
- Garlic 2 cloves
- Activated Baking Soda 1 teaspoon
Step-by-Step Guide
Step 1
The most important thing in cutlets is not the cooking method, but the minced meat. Store-bought minced meat is not even eaten by my cat, and he's quite the glutton. Buy 500 g of beef chuck and 500 g of pork shoulder. If you're a terrible aesthetic, you can also buy 250 g of lamb; it won't hurt.
Step 2
Chop the onion coarsely and sauté it in a pan until translucent, al dente, as the sausage vendors at gas stations say.
Step 3
Soak the white breadcrumbs in milk. How much you add to the cutlets depends on you; the more, the tastier and unhealthier.
Step 4
Pass the meat, soaked and squeezed breadcrumbs, sautéed onion, and garlic through a meat grinder, add a teaspoon of baking soda, quenched with vinegar, season with salt and pepper, and mix the minced meat thoroughly. I haven't added eggs to the minced meat for many years. In my opinion, they make the cutlets bright representatives of English cuisine — hard to bite into.
Step 5
In a hot skillet, place the cutlets as you shape them and fry on high heat for 5–7 minutes, then flip them, reduce the heat to 'below medium', cover with a lid (not tightly), and cook until done for 25–30 minutes.
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