Pork cutlets
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to these cutlets is the right balance of ingredients. Pork mince with mayonnaise and egg gives a perfect consistency — the patties hold together without falling apart and stay juicy. Chop the onion finely so it blends evenly, not in chunks. Fry over medium heat to cook through without burning the outside. Don't flip too often — let each side get nicely browned.
Prep the ingredients
Take the mince out of the fridge and let it sit for 10 minutes. Peel and finely chop the onion.
Mix the mince with other ingredients
In a large bowl, combine pork mince (800 g), chopped onion (60 g), egg (110 g), mayonnaise (20 g), and salt (3 g). Knead thoroughly with your hands until uniform. If too sticky, wet your hands with water.
Shape the patties
With wet hands, divide the mixture into 8–10 equal portions. Roll each into a ball, then flatten into an oval or round patty about 1.5–2 cm thick.
Heat the skillet
Pour enough vegetable oil to coat the bottom of a skillet (about 2–3 mm deep) and heat over medium heat.
Fry the patties on both sides
Place the patties in the skillet, leaving some space between them. Fry for 4–5 minutes until golden brown, then carefully flip with a spatula and fry for another 4–5 minutes. The internal temperature should reach 75°C (165°F) — check with a knife; juices should run clear.
Serve hot
Transfer the cooked patties to a paper towel for a minute, then place on a plate. Serve with your favourite side (mashed potatoes, rice, or vegetables) and sauce.
CHEF'S TIP
Choose quality mince
For juicy patties, use fresh pork mince with a bit of fat (around 15–20%). If it's too lean, add 1–2 tablespoons of cold water or milk.
Chop onion finely
The finer you chop the onion, the better it incorporates into the meat and you won't get crunchy chunks. You can also grate or blend it.
Fry over medium heat
High heat will burn the outside while leaving the inside raw. Keep it medium and cook 4–5 minutes per side.
Let them rest after frying
Place the cooked patties on a paper towel to absorb excess oil, then leave them under a lid for a couple of minutes — they'll become even more tender.
SUBSTITUTIONS
Add your taste
- Pork mince → chicken or beef For a lighter version, replace pork with ground chicken or turkey. Cooking time stays the same, but they'll be less fatty.
- Mayonnaise → sour cream or yogurt For a diet-friendly option, use 15% sour cream or Greek yogurt — they add moisture while cutting calories.
- Add herbs or garlic Fresh chopped dill, parsley, or a clove of minced garlic will add aroma and a zesty kick.
- Bake instead of fry For a healthier version, bake the patties at 180°C (350°F) for 20–25 minutes — they'll develop a crispy crust without extra oil.
HOW TO STORE
How to Store Pork Patties
Cool the patties and store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or microwave. You can freeze both raw and cooked patties — freeze in a single layer, then transfer to a bag. Thaw in the fridge and reheat on a skillet.
GOOD TO KNOW