Cutlets from Chicken and Pork Mince
Juicy and delicious, quick to make, perfect for holidays and everyday! Cutlets from chicken and pork mince turn out very tender. They are easy to cook and ideal for long-term freezing. Later you just need to fry and serve, no hassle with mince!
Updated : 24 September, 2025
Easy
About 30 min.
Ingredients
400 grams
Pork
400 grams
Chicken fillet
1
Onions
100 grams
Loaf
1
Eggs
1
Garlic
0.5 cup
Breadcrumbs
50 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Grind pork and chicken fillet through a meat grinder to make mince. You can also use ready-made mince.
Step 2
For the cutlet mixture, take a large bowl and combine both types of mince. Soak a bread roll in water or milk. Peel the onion. Pass the onion and soaked bread through the meat grinder after the meat, then add them to the mince.
Step 3
Crack an egg into the bowl. Add salt and spices to taste. I use some ground pepper, paprika, and dried basil.
Step 4
Mix all ingredients thoroughly until you get a uniform mass. Beat the mixture against the bowl to make it denser - this way, the cutlets won’t fall apart while frying.
Step 5
Roll some cutlet mixture in breadcrumbs and shape into patties.
Step 6
Heat a skillet with some vegetable oil, then place the cutlets in. Fry on low heat for 2-3 minutes on each side (about 300-320 °F pan heat). The cutlets should become golden brown.
Step 7
Delicious, juicy, and aromatic cutlets are ready! Serve with any side dish and fresh vegetables. Enjoy!