Pork cutlets with potato and onion
Pork cutlets with potato and onion feature a mixture of seasoned ground pork, grated potatoes, and onions, coated in flour and pan-fried for a crispy texture. This hearty dish is flavorful and perfect for family meals or entertaining guests.
Cook time 18 min
Prep time 12 min
Ingredients:
2 slices whole-wheat bread1/2 cup milk (2% fat)
16 oz ground pork
1 onion
1 potato
1 egg
3/4 tsp salt
1/8 tsp black pepper
7 tbsp all-purpose white wheat flour
5 tbsp olive oil
Pork cutlets with potato and onion are a delicious and hearty meal that's perfect for any day of the week. This recipe combines the savory taste of ground pork with the subtle sweetness of onions and the earthiness of potatoes, all bound together with a light breading for a satisfying crunch. Whether you are cooking for your family or for guests, these cutlets are sure to be a hit.
Instructions:
- Grate the onion and potato using a medium or fine grater.
- In a large mixing bowl, combine the soaked bread, grated onion, grated potato, ground pork, and egg. Mix thoroughly until evenly combined.
3. Seasoning:
- Add 3/4 tsp of salt and 1/8 tsp of black pepper to the mixture. Mix well to ensure the seasonings are evenly distributed.
- Shape the mixture into small cutlets with your hands. Aim for a uniform size to ensure even cooking. You should get about 8-10 cutlets depending on the size.
- Spread the flour on a plate. Dredge each cutlet in the flour, ensuring they are evenly coated on all sides.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, place the flour-coated cutlets in the skillet. Cook them in batches if necessary to avoid overcrowding the pan.
- Fry each cutlet for about 5-7 minutes per side, or until they are golden brown and fully cooked through. To check, you can use a meat thermometer – the internal temperature should be 160°F (71°C) for ground pork.
- Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
- Serve the pork cutlets hot, optionally with a side of your choice such as salad or steamed vegetables.
Pork cutlets with potato and onion are as delightful to eat as they are simple to prepare. This dish brings together comforting flavors and textures in a way that's sure to please any palate. Serve these cutlets with a side of fresh salad or steamed vegetables for a balanced and satisfying meal.
Pork cutlets with potato and onion FAQ:
Fry each cutlet for about 5-7 minutes per side over medium heat. Ensure they are golden brown and fully cooked through. The internal temperature should reach 160°F (71°C) for safe consumption.
Yes, you can substitute ground pork with ground chicken, turkey, or beef. However, cooking times may vary slightly based on the meat used.
Store leftover pork cutlets in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through.
A large skillet is recommended to properly fry the cutlets. This allows enough space to cook them in batches without overcrowding.
Check for doneness by using a meat thermometer; the internal temperature should be 160°F (71°C). Additionally, they should be golden brown and firm to the touch.
Cooking Tips:
- Make sure the bread is completely soaked in milk for a moist and tender cutlet.
- Finely dice the onion and grate the potato to ensure even cooking.
- Keep the heat medium-high when frying to achieve a golden, crispy crust without burning the cutlets.
- Let the cutlets rest on a paper towel after frying to absorb excess oil.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 36g
Carbohydrates 27g
Fiber 2.53g
Sugar 3.54g
Fat 44g
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