Minced pork patties with chopped egg inside

4 servings
50 min

We cut the pork tenderloin into middle pieces and twist it on a meat grinder along with onions. A blender can also be used to make the mince. Add one egg, salt and a mixture of peppers to taste in the mince. Bread crumb (literally a couple of pieces) soak in milk for a couple of minutes and also add to minced meat. Mix the contents well with your hands until homogeneous.

Boil the eggs hard-boiled in salted water for ten minutes. Transfer them to cold water to cool down. After that, peel them from the shell, cut them into cubes and slightly salt them so that the filling is not fresh.

We pour breadcrumbs into a flat dish, mix them with paprika and Italian herbs. We drive 2-3 eggs into another plate, in which it will be convenient to dip cutlets, add them and spoil them. Pour flour into the third flat plate.

We take minced meat cake, form a cake, put a small amount of filling in the middle and firmly pinch the edges. After that, the cutlet can be rolled a little in your hands, giving it an oblong shape. So we do with all the mince.

We take the cutlet and dip it first in flour, then in an egg and finally in breadcrumbs. We do this with all cutlets.

Pour vegetable oil into the pan and heat it well over a high heat, after which we reduce the heat. We lay out cutlets and fry on each side for 7-10 minutes. Adjust the heat so the patties don't end up burning on the outside and raw on the inside.

Put the fried cutlets on a paper towel so that the rest of the fat is absorbed. Serve cutlets with any side dish and fresh vegetables.