Pork cutlets with potato and onion
Indulge in the savory flavors of these delicious pork cutlets with potato and onion. Made with ground pork, whole-wheat bread, and seasoned to perfection, these cutlets offer a delightful mix of textures and tastes that pair wonderfully with creamy mashed potatoes and caramelized onions. A perfect hearty meal for any night of the week!
- 03 May 2024
- Cook time 18 min
- Prep time 12 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 2.53g | 7% |
| Sugar 3.54g | 4% |
| Fat | |
| Fat 44g | 51% |
| Saturated 12g | 40% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 160mg | 29% |
| Vitamin B1 0.97mg | 81% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 2.26ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 750mg | 22% |
| Selenium, Se 50ug | 93% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 4.51mg | 41% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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