Cutlets - the dish is not very complicated and any housewife can master it. You can take any mushrooms, only forest ones require a longer heat treatment. The pork pulp should be slightly fatty, so the cutlets will be juicier. You can not add the egg to the minced meat, it keeps its shape perfectly.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork / Mushrooms
Dish: Hot dishes / Cutlets
- Pork - 600 Grams (pulp)
- Champignons - 150 Grams
- Onion - 1 Piece
- Garlic - 2-3 Cloves
- White loaf - 150 Grams
- Salt - To taste
- Sunflower oil - 50 Milliliters
- Dill - 10 Grams
- Ground black pepper - To taste
How to cook "Pork cutlets with mushrooms"
Prepare the ingredients for making cutlets.
Peel the champignons, wash and chop finely. Place in a skillet.
Cover the pan with a lid and simmer the mushrooms until the liquid evaporates completely.
Pass the onion, garlic and pork through a meat grinder.
Soak the loaf in cold, boiled water, then squeeze. Pass the loaf through a meat grinder. Add mushrooms.
Chop the dill finely and place in the minced meat.
Season with salt and pepper. Mix the minced meat thoroughly.
Form the minced meat into cutlets and place in a hot skillet with sunflower oil.
Fry the patties on both sides until brown. Then steam, microwave or oven the patties for a few minutes.
Pork cutlets with mushrooms are ready. Serve with any side dish.