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Pork Cutlets in the Oven
Instructions
I add any unsweetened wheat baked goods, soaked in milk, to the ground pork. Small buns or slices of bread will do: I cut off thick crusts but leave thin ones.
I break up the buns and tip them into a deep bowl.
I pour cold milk over the large crumbs. The higher the fat content of the milk, the tastier the cutlets. The crumbs will absorb all the milk, so there's no need to drain it.
I cut the pork and onion into pieces, removing the fat and films where I can. I turn the onion and pork into mince with any device I have – a blender is the best helper.
I combine the meat mince with the milk-soaked crumbs.
I add ground black pepper and salt. Instead of pepper you can use other dried ground seasonings that are less hot.
I beat in a large egg and add a tablespoon of vegetable oil. I mix the mince with a fork.
I shape large cutlets and place them in a baking dish.
I pour a little cold water into the dish. The cutlets should "sink" to a quarter of their height.
For a piquant flavour, I sprinkle the cutlets with sesame seeds. You can also use flax or chia seeds. I put the dish in the oven for one hour at a temperature of 180 degrees. Gradually the cutlets soak up all the water, and the tops sprinkled with seeds turn golden.
Pork cutlets baked in the oven can be served without bread, since it's already in the mince. The meat cutlets go well with vegetable salads, for example: Greek, coleslaw, Caprese.Bon appétit!
Tips
- 1
WATER IN THE DISH is the "secret to juiciness". The cutlets soak it up as they bake and won't dry out. Without water, they will be dry around the edges.
- 2
COLD MILK FOR THE BUNS is absorbed more slowly and soaks them evenly. Warm milk is absorbed in "lumps".
- 3
A BLENDER FOR THE MINCE makes a juicier result at home than shop-bought. Pulse with the onion 2–3 times – don't turn it into a purée.
- 4
SESAME ON TOP gives a nutty aroma and a pretty crust. You can use flax or chia. The same principle works in other kinds of baked cutlets.
FAQ
Which pork should I choose? +
Ideally pork neck or shoulder (a balance of meat and fat, 80/20). Alternatives: ham (leaner but drier), loin (light and lean), brisket (fatty, for "premium" cutlets). With pork that is too lean the cutlets will be dry, so add 50 g of lard. Choose fresh pork – it should be springy, pinkish-red in colour, with no grey film. Chilled is better than frozen (the structure is preserved). Frozen – thaw it in the fridge for 12–24 hours. For a "children's" version, use pork with chicken 50/50 (more tender). Remove the sinews and films – they will be tough in the mince.
Can I replace the buns? +
Alternatives: white bread (the classic, ideally a day old), a loaf, stale buns, dried breadcrumbs (3 tbsp + 100 ml milk). Fresh bread is not the best choice, as the dough will be "sticky". Wholegrain bread is for a "healthy" version. Borodinsky rye bread is not suitable, as it will change the flavour. Without bread the cutlets will be "rubbery" – the bread "binds" the mince. For a gluten-free version, use 50 g of boiled rice + milk. For a healthy-eating version, use 30 g of oat flakes + milk. The bread-to-meat ratio is 25–30% (150 g for 400 g); any more and the cutlets will taste "bready".
How long do the cutlets keep? +
In the fridge in a container with a lid – 3–4 days. Reheat in the microwave for 1–2 minutes (covered). In the oven for 10 minutes at 150 °C the "fresh" flavour comes back. In a frying pan with 1 tbsp of water and a lid for 3–4 minutes. In the freezer for up to 2 months (wrap them in portions in foil). Thaw in the fridge for 8–12 hours. Don't leave raw mince with egg at room temperature for longer than 30 minutes. For a "packed lunch", pack them cooled in a container with a side dish. Don't leave them at room temperature for longer than 2 hours – the meat spoils.
What should I serve the cutlets with? +
Side dishes: mashed potato (the classic), pasta, buckwheat, rice, pearl barley. Vegetable sides: steamed vegetables (carrot, cauliflower, broccoli), baked potatoes, braised cabbage. Fresh salads: cucumber with tomato, Greek, coleslaw. Sauces: sour cream with herbs, tomato, mushroom, onion. With a cup of broth it makes a filling lunch. With a glass of dry red (Cabernet, Merlot) or a light beer it makes a "hearty" serving. For a "family lunch", serve with mashed potato and sauerkraut. For a picnic, serve them cooled in a container. A versatile meat dish for everyday meals and celebrations.
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