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Pork and Beef Cutlets in a Skillet with Fried Onions
Instructions
I start by preparing the onions – this is the main secret to juicy cutlets. I peel 500 g of onions (about 5–6 medium onions) and cut them into small cubes 5–6 mm in size. The amount may seem excessive, but during frying the onions lose up to 60% of their volume, caramelise and turn sweet – it is the onions that replace the bread and make the cutlets incredibly tender.
I heat a frying pan with 2 tablespoons of vegetable oil over medium heat. I add all the chopped onions and fry them for 12–15 minutes, stirring occasionally, until golden and caramelised. The onions should become completely soft, sweet and aromatic. Two minutes before they are done, I add the ground black pepper and a pinch of nutmeg (or coriander) – on contact with the hot oil the spices release their aroma much more vividly.
Once the fried onions have cooled, I pass them through a meat grinder with a fine grid. You can also blend them into a puree. The ground onion turns into a uniform mass that will spread evenly through the mince and make every cutlet equally juicy. I learned this trick from a professional cook – the onion works as a natural moisturiser.
In a deep bowl of at least 3 litres I combine the pork and beef mince. The ideal ratio is 2:1 (pork to beef): the pork gives juiciness and fat, the beef gives a meaty flavour and density. I add the ground onion, one chicken egg (it binds the mince), press in 2–3 cloves of garlic and salt to taste. I knead the mince thoroughly by hand for 5–7 minutes until completely uniform.
If the mince is coarsely ground or too wet, I add 2–3 tablespoons of semolina – it will absorb the excess moisture and stop the cutlets from falling apart during frying. The semolina is undetectable in the finished cutlets, but it makes them firmer and easier to shape. I let the mince rest for 10–15 minutes so the semolina swells.
I beat the mince before shaping – this is an important step for perfect texture. I take all the mince and throw it forcefully into the bowl 10–15 times. Beaten mince becomes firmer and more uniform, and cutlets made from it do not fall apart during frying. I wet my hands with cold water and shape medium-sized cutlets – about 70–80 g each, around 2 cm thick. Large cutlets will not cook through inside, while small ones will dry out.
I heat a frying pan with 2–3 tablespoons of oil over medium heat until it shimmers slightly. I lay out the cutlets, leaving 2–3 cm between them for heat to circulate. I fry them on the first side for 3–4 minutes until a golden crust forms, then carefully turn them with a spatula and fry for another 3–4 minutes on the second side. The crust seals the juices inside – the cutlets stay juicy.
After frying on both sides, I add 2 bay leaves to the pan, pour in 100–150 ml of water (a third of the way up the cutlets), cover with a lid and simmer over low heat for 10 minutes. The steam cooks the cutlets right through, so they are guaranteed to be done inside. Then I remove the lid and evaporate the remaining water for 2–3 minutes over medium heat – the cutlets firm up with a crust again.
FAQ
Can I freeze raw cutlets? +
Yes, this is a great way to prepare them ahead. Place the shaped cutlets on a board dusted with flour, freeze for 2–3 hours, then transfer to a bag. Store in the freezer for up to 3 months. Fry them without thawing, increasing the time under the lid to 15 minutes.
Why do the cutlets fall apart during frying? +
The main reasons: the mince was not kneaded and beaten enough, there are too few binding ingredients (egg, semolina), or the onion is too wet. Add an egg and 2–3 tablespoons of semolina, knead thoroughly and beat the mince 10–15 times.
How can I make the cutlets even juicier? +
The main secret is fried onions and simmering with water under a lid. In addition, you can add 2–3 tablespoons of ice-cold water to the mince, or place a small piece of butter inside each cutlet before shaping.
Can I use only one type of meat? +
You can, but the flavour will be less balanced. Cutlets made only from pork turn out fatty, while those made only from beef are rather dry. A mix of the two types of meat gives the best result.
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