Lard-Based Tender Cutlets

Juicy, soft, aromatic and very tasty! A very unusual version of cutlets — made from lard. There is no meat in them at all. But do not be afraid that a lot of fat will be released during frying. No! It will not happen. You will get unusually tender cutlets.
cook time: 50 min
Caleb Huxley
Lard-Based Tender Cutlets

Nutrition Facts (per serving)

364
Calories
32g
Fat
16g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Salt to taste
Milk 200 ml
Eggs 1 pc
Potato 3 pc
Breadcrumbs 100 g
Vegetable oil 30 g
Dry spices to taste
loaf 250 g
Salo 600 g

Recipe instructions

Step 1

Step 1
How to make cutlets from lard? Prepare all the necessary ingredients for this. Suitable lard is the kind that is usually used for salting. It can be with small layers of meat or without them at all. The loaf can be used after it has rested a little.

Step 2

Step 2
Pour the loaf with milk and let it sit for a while to soften it.

Step 3

Step 3
Cut the skin off the lard and cut it into small pieces so that they fit into the meat grinder.

Step 4

Step 4
Peel the onions and potatoes and rinse them in running water to remove any dirt. Then cut into pieces.

Step 5

Step 5
Squeeze the soaked loaf from the milk and pass through a meat grinder along with lard, potatoes and onions. Combine all crushed ingredients in one bowl. Use a spacious bowl to make it convenient to knead the cutlet mass.

Step 6

Step 6
Then add the egg to the bowl. Sprinkle with a little salt and spices to taste. Mix everything well with your hands until you obtain a homogeneous consistency.

Step 7

Step 7
Place some breadcrumbs on a separate plate. Form small cutlets from the resulting cutlet mass and roll them in breadcrumbs.

Step 8

Step 8
Heat the pan for frying cutlets until hot. Pour a small amount of vegetable oil onto it. Place the cutlets and fry for 2-3 minutes over low heat on both sides.

Step 9

Step 9
The finished cutlets will become an appetizing, golden color.

Step 10

Step 10
Place the finished cutlets on a plate and serve hot. Bon appetit!

Additional rubrics

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