Classic Juicy Minced Meat Patties in a Frying Pan Recipe
Tasty, filling, tender, suitable for everyday meals. Golden and delicate, these classic, juicy minced meat patties cooked in a pan are ideal for lunch or dinner. They have a dense texture and hold together well during frying. These cutlets can be served with any side dish of your choice.
Servings Prep Time
4 10minutes
Cook Time
1hour
Servings Prep Time
4 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Begin by gathering the required ingredients. Minced meat from any type of meat or a combination of meats can be used. For this recipe, I’m using minced pork. Place the minced meat in a deep bowl.
  2. Peel and rinse the onion in cold water. To prevent eye irritation while slicing the onion, wash both the onion and the knife with cold water. Cut the onion into pieces suitable for the meat grinder. Process the peeled onion through the meat grinder and add it to the minced meat in the bowl.
  3. Soak the loaf in milk and let it absorb. Squeeze the milk from the bread and pass it through the meat grinder.
  4. Add the ground loaf to the minced meat in the bowl. Season with salt and spices to taste. Thoroughly mix the entire mixture, preferably using your hands, until it becomes homogeneous.
  5. Beat the prepared cutlet mixture by lifting and throwing it back into the bowl. The cutlet mixture should have a viscous consistency, ensuring they are soft and tender while maintaining enough density to hold their shape during frying. Optionally, you can add an egg, but it may result in a firmer texture.
  6. In a separate bowl, spread out some breadcrumbs. Take a small portion of the cutlet mixture, shape it into a patty, and coat it with breadcrumbs.
  7. Heat a non-stick frying pan with a bit of vegetable oil until it reaches a hot temperature. Place the formed cutlets in the pan and fry them over medium heat for 2-3 minutes on each side or until they achieve a golden brown color.
  8. Flip the cutlets and fry the other side. Once done, remove the finished cutlets from the pan. Serve them alongside your favorite side dish. Enjoy your meal!
Recipe Notes

When preparing cutlets, I start by preparing a sufficient amount of minced meat. I cook one portion immediately for lunch or dinner and shape the remaining mixture into cutlets, placing them on a board to freeze. Once frozen, they can be transferred to a bag, providing a convenient way to prepare semi-finished products for future use. When needed, these frozen cutlets can be directly placed on a hot frying pan without prior defrosting.

When using pre-made spice mixes, it’s crucial to check the composition on the package. These mixes often contain salt, so it’s important to be mindful of this to avoid over-salting the dish.

Individual preferences vary when it comes to the levels of saltiness, sweetness, bitterness, spiciness, acidity, and heat. Always adjust the amount of spices and seasonings according to your taste. When experimenting with new seasonings, be aware that certain spices, like chili pepper, should be added cautiously.

All oils have a useful temperature limit, reaching a smoking point beyond which they begin to burn, releasing toxic substances, including carcinogens.

Important Note: The choice of frying pan is critical and can impact the success of even the best recipe.

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