Few dishes bring back childhood memories like the aroma of freshly fried meat cutlets straight from grandma’s skillet. These traditional meat cutlets, made from a mix of beef and pork, are soft, juicy, and infused with warm spices and garlic. They are a timeless family favorite, perfect for a hearty lunch or dinner, with a crispy golden exterior and tender, flavorful interior. This recipe adds a touch of extra spices to elevate the classic flavors while keeping the rustic, comforting essence of the original.
Ingredients
1 pound ground beef, 1/2 pound ground pork, 1 large onion, finely grated, 1 large egg, 1 small slice white bread or 1 small roll (center portion), 1/4 cup milk or water for soaking the bread, 3 cloves garlic, minced or pressed, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon dried thyme or oregano, 1/4 teaspoon crushed red pepper flakes (optional), 2 tablespoons chopped fresh parsley (optional), 2–3 tablespoons vegetable or olive oil for frying, 1/4 cup all-purpose flour or breadcrumbs for coating.
Instructions
Soak the bread in milk or water until soft, then squeeze out excess liquid and crumble it by hand. Grate the onion to release its juices. In a large bowl, combine the ground meats, onion, egg, bread, garlic, salt, pepper, smoked paprika, cumin, thyme or oregano, red pepper flakes, and parsley. Mix thoroughly with your hands until smooth and uniform. If the mixture feels too dry, add 1–2 tablespoons of water. With damp hands, shape the mixture into oval cutlets about 4 inches long and 1/2 inch thick. Lightly coat each cutlet in flour or breadcrumbs. Heat oil in a skillet over medium heat. Fry the cutlets 4–5 minutes per side, or until golden brown and cooked through. Drain on paper towels. For the best flavor and texture, let the cutlets rest for 10–15 minutes before serving. Serve with mashed potatoes, roasted vegetables, or a fresh salad for a classic, hearty family meal.
