At the same time elastic and juicy cutlets - pork cutlets with semolina and spices. Read how to cook them in this step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are many recipes for making cutlets. Pork cutlets with semolina and spices - perfectly keep their shape, do not fall apart during frying, juicy and tasty. Their secret is that semolina is used instead of bread crumb. Thanks to this, the cutlets become soft, fluffy, with an elastic consistency and tasty. Using this recipe, you will save yourself the hassle of soaking white bread in milk. Especially this recipe will help out when not a piece of yesterday's bread, and even white crackers, is at hand. And semolina well absorbs moisture inside the cutlets and retains juices. Swelling, it makes the minced meat viscous, from which the cutlets retain their shape remarkably when fried. For this reason, you can save on eggs. On the break, the cutlets look meaty, and the semolina is completely invisible.
Fried pork cutlets with semolina go well with any side dish. In addition, they can be served as a meat appetizer, because they are no different from classic cutlets. It is advisable to take minced pork or pork and beef. Only one beef product will be dry. Chicken or turkey meat is also great. Onions will also add juiciness to the dish. If you do not like to use it in cutlets, then pour some milk. It will also add juiciness to the minced meat.
- Caloric content per 100 g - 220 kcal.
- Servings - 10-12 pcs.
- Cooking time - 45 minutes
Ingredients:
- Pork - 500 g
- Garlic - 2 pcs.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Garlic - 1 clove
- Onions - 1 pc.
- Mustard - 0.5 tsp
- Semolina - 3 tablespoons without slide
- Salt - 1 tsp or to taste
- Eggs - 1 pc.
- Tomato paste - 1 tablespoon
Step by step cooking of pork cutlets with semolina and spices, recipe with photo:
1. Wash the meat, dry with a paper towel and cut into pieces for a meat grinder. Peel and wash onions and garlic. Cut the onion into comfortable pieces as well.
2. Twist the meat in a meat grinder with a medium wire rack.
3. Twist the onions too, and pass the garlic through a press.
4. Pour eggs into the minced meat, add semolina, put mustard.
5. Salt, pepper, add tomato paste and add your favorite spices and herbs. I used ground nutmeg and dried parsley.
6. Stir the minced meat until smooth. This process is best done with your hands, passing the minced meat between your fingers. Leave it to stand for 15-20 minutes for the semolina to swell. Otherwise, it will grind on your teeth in the finished product.
7. Place the pan on the stove. Splash in vegetable oil and heat well, because cutlets should only be fried on a well-heated surface. Form oval or round patties with your hands and place them in the skillet.
8. Fry them for 5-7 minutes and turn over to the other side, where cook until tender. I recommend frying the cutlets on both sides in high heat for the first minute so that they grab a crust. She will keep the juice in the cutlets, and then bring them to readiness over moderate heat.
Serve the cutlets hot with any side dish. It is very tasty to use them with mashed potatoes or boiled spaghetti.
See also a video recipe on how to cook meat patties with semolina.
