Mince cutlets with semolina

6 servings
1 hour

To make cutlets, take pork with a little lard. Cut it into pieces and pass it through a meat grinder. Put the finished mince in a bowl, in which you will cook the cutlet mass.

Peel the onions from the husks, rinse in cold water and pass through a meat grinder, following the meat. If you like the onion in cutlets to feel, then you can simply finely chop it. Add the crushed onions to the minced meat.

Add a little salt and spice to the mince to taste. Add a little shredded greens. Any. I use shredded dill. Mix all the mass.

Then pour the required amount of semolina into the mince and add the egg.

Knead the mince well and beat several times against the bottom of the bowl. To do this, just raise it with your hands and throw it into the bowl with force. When beating, the cutlet mass will become more dense and the cutlets will not fall apart during molding. Leave the finished mince to lie for 1 hour. During this time, the manka will swell a little and absorb excess moisture.

Place the breadcrumbs in a separate plate. With your hands, form small cutlets and roll them in breadcrumbs.

Preheat the frying pan for the cutlets and pour a little vegetable oil on it. Put the formed cutlets in a preheated frying pan and fry on both sides for 2-3 minutes, over a medium heat.

The finished cutlets are appetising with a golden crust. You can serve them with a side dish of mashed potatoes and a vegetable salad.

Enjoy your meal!