Домашние котлеты ❤️#юля #рецепт #котлеты #сочныекотлеты #веусныекотлеты #вкуснопростоибюджетно

Ingredients

• 1.2 kg Pork Shoulder (trimmed, cut into 2‑cm cubes)
• 0.7 kg Chicken Breast Fillet (cut into 2‑cm cubes)
• 0.2 kg Frozen Pork Fat (thawed, cut into small pieces)
• 2 Onion (medium, peeled and roughly chopped)
• 6 Garlic Cloves (peeled and minced)
• 6 White Bread Slices (stale or toasted, crusts removed)
• 120 ml Milk (for soaking bread, whole milk preferred)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 handful Mixed Aromatic Spices (homemade blend of paprika, coriander, dried herbs – no additives)
• 15 g Unsalted Butter (cut into small pieces, optional for baking liquid)
• 30 ml Water (for baking moisture)

Instructions

1. Prepare the Meat

   Cut the pork shoulder, chicken breast and frozen pork fat into roughly 2 cm cubes. Keep everything chilled until grinding.

   Time: PT5M

2. Grind the Meat

   Using the meat grinder (coarse setting), grind the pork, chicken and pork fat together into a large bowl. If you don’t have a grinder, pulse in a food processor in short bursts, being careful not to turn the mixture into a paste.

   Time: PT7M

3. Soak the Bread

   Place the 6 slices of white bread in a shallow dish, pour 120 ml of milk over them and let sit for 2‑3 minutes until fully softened. Squeeze out excess milk and set the softened bread aside.

   Time: PT5M

4. Combine Aromatics

   Add the roughly chopped onions, minced garlic, soaked bread, salt, pepper and the handful of mixed aromatic spices to the ground meat. Mix briefly with a spoon to distribute.

   Time: PT3M

5. Knead the Mixture

   Attach the hook to the kitchen mixer and knead the meat mixture on low speed for about 2‑3 minutes until the texture becomes smooth, glossy and slightly sticky. The mixture should hold together when formed into a ball.

   Time: PT4M

6. Form Patties

   Wet your hands with cold water. Take portions of the mixture (about 120 g each) and shape them into round, flat patties about 1.5 cm thick. Place the formed patties on a plate.

   Time: PT5M

7. Pan‑Fry to Set Crust

   Heat a non‑stick frying pan over medium‑high heat, add a thin layer of oil, and fry the patties for 2‑3 minutes per side until golden brown. Do not cook through; they should be about 70 % done.

   Time: PT8M

   Temperature: Medium‑high

8. Transfer to Baking Dish

   Arrange the partially fried patties in a single layer in a baking dish. Add 30 ml of water and dot the tops with the small pieces of butter for extra moisture and flavor.

   Time: PT2M

9. Bake to Finish

   Cover the baking dish with a lid or foil and place it in a pre‑heated oven at 180 °C for 20 minutes. The internal temperature should reach 75 °C.

   Time: PT20M

   Temperature: 180°C

10. Rest and Serve

    Remove the dish from the oven, let the kotleti rest for 5 minutes, then serve hot with mashed potatoes, rice or a fresh salad.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g