Juicy Pork Cutlets

Juicy pork cutlets are a simple hot dish for lunch or dinner, and juicy pork cutlets need only three main ingredients: minced pork, bread and onion. Juicy pork cutlets turn out well when the proportions are right and the cooking time is respected, so the result is a familiar homemade dish that can be served every day with salad or a side.

Minced pork, white bread and onion each have a clear role in juicy pork cutlets. Minced pork gives the cutlets their rich base, white bread soaked in water helps keep the mixture tender and succulent, and onion adds moisture and flavour. Salt, black pepper and any spices to taste finish the mixture without changing the basic method.

Proper mixing is what makes juicy pork cutlets hold together and stay tender. The mixture is better not just stirred until even, but kneaded thoroughly and even lightly beaten, then left to stand for 10 minutes. The note in the recipe is that the gluten needs time to spread through the mince so it can show all its properties, which helps the mass become more cohesive before shaping.

Careful shaping and frying are what to watch while cooking juicy pork cutlets. Coating juicy pork cutlets in flour before frying is not necessary, and wet hands make shaping easier. Juicy pork cutlets can be made round, in which case they are excellent for homemade burgers, or oval, as they are usually served with a side dish. Fry juicy pork cutlets on a frying pan on both sides until a golden crust forms, then cover with a lid and cook through for about 15 minutes.

The only sensible swaps in the source are for the onion texture and the cutlet shape. Onion can be grated, chopped very finely or blended, although the recipe notes that very fine chopping releases almost no juice, and one onion is too small an amount for a blender unless making a double batch. Shape can also be changed according to serving, with round cutlets for burgers and oval cutlets for a plate with a garnish.

Juicy pork cutlets are best served simply and kept with care. Ready cutlets can be eaten with green salad or with any side dish of your choice, and vegetable sides that suit especially well are beans with tomatoes or carrots with spices. Keep cooked juicy pork cutlets in a closed container in the refrigerator for up to 3 days. Reheat juicy pork cutlets in a frying pan under a lid with a couple of spoonfuls of water so the cutlets do not dry out. Raw shaped juicy pork cutlets can be frozen after 1 hour of pre-freezing on a board and then kept in a bag for up to 3 months, while fried cutlets can also be frozen but lose a little juiciness after reheating.

Questions about this recipe

How long does it take to make pork cutlets?

The total active cooking time for these pork cutlets is 35 minutes. Soaking the bread takes another 5 to 7 minutes of waiting while you do the other preparation.

How can I tell when pork cutlets are ready?

Pork cutlets are ready after they are fried on both sides until golden and then cooked under a lid for about 15 minutes. The recipe relies on the golden crust first and the covered finish second.

Can I replace minced pork in these cutlets?

A mixed mince of pork and beef in a 1:1 ratio works well and gives a slightly firmer result that is still juicy. Pure beef mince gives a drier result, so increase the amount of bread by 20 to 30% if using only beef.

Do I need to coat pork cutlets in flour before frying?

No, coating pork cutlets in flour before frying is not necessary for this recipe. Wet hands with water and shape the cutlets directly before frying.

Can I freeze pork cutlets?

Yes, raw shaped pork cutlets freeze best. Arrange the raw cutlets on a board, pre-freeze them for 1 hour, then transfer the cutlets to a bag and keep them frozen for up to 3 months.

How should I store and reheat cooked pork cutlets?

Keep cooked pork cutlets in the refrigerator in a closed container for up to 3 days. Reheat cooked pork cutlets in a frying pan under a lid with a couple of spoonfuls of water so the cutlets do not dry out.