Fluffy cutlets are obtained thanks to the bread crumbs in which they are fried. I must say right away that with bread crumbs, this effect will not happen, although it is also delicious. The cutlets are tender and juicy! Serve with any side dish for lunch or dinner.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork
Dish: Hot dishes / Cutlets
Geography of cuisine: Russian cuisine
- Pork Pulp - 400 Grams
- Chicken fillet - 200 Grams
- Onion - 1 Piece
- White bread - 100 grams
- Chicken egg - 1 Piece
- Dried basil - 0.5 Teaspoons
- Salt - 1 Teaspoon
- Sunflower oil - 50 Milliliters
- White loaf for breading - 250 Grams
How to cook "Fluffy" Pork and Chicken Cutlets
Pass the pork and chicken fillets through a meat grinder.
Peel, wash and grind onions in a meat grinder.
Soak white bread or a loaf in cold water, squeeze out after 5 minutes and pass through a meat grinder.
Add the egg and salt to the minced meat.
I used dried basil as a seasoning. You can use any spices you like.
Stir the minced meat very thoroughly until smooth, smooth.
Cut off the crust from a white loaf, roll or bread and grate the loaf.
Form cutlets from minced meat and roll in bread crumbs. This is what will make the cutlets fluffy. Place the patties in a hot skillet with sunflower oil.
Fry on both sides until golden brown.
The "Fluffy" cutlets are ready.