cutlets

Pork dishes

Ingredients

• Eggplant 1 pc.
• Baton 0.5 pcs.
• Chicken eggs 1 pc.
• Pork - pulp 350 g
• Refined sunflower oil 300 ml
• Salt 1 tsp.
• Ground black pepper 0.5 tsp.
• Onions 1 pc.

Directions

1. For cooking we will need pork, long large eggplant (or 2 medium), loaf or regular bread, onion, chicken egg, refined sunflower oil, salt, ground black pepper.
2. Pork flesh and peeled onions cut into pieces and pass through a fine mesh meat grinder. But I prefer to cook minced meat for this dish, using a blender, then the meat and onions become mushy, they are very easy to work with in the future.
3. Salt, pepper the minced meat, beat the egg.
4. Mix thoroughly.
5. Eggplant cut into rings of about 0.7-1 cm and using a round mold with a diameter of 6 cm cut out such rings. If the eggplant is thick, then all the slices will have to be cut from the flesh, and if not thick - it will turn out like mine. Thus we get all the same diameter rings (need 14 pieces).
6. The loaf or bread is cut into not thick pieces of about 1.5 cm, cut out of them with the same mold that we used to cut eggplant rings, bread round blanks.
7. Fry eggplant rings in refined sunflower oil on both sides, adding a little salt.
8. Spread the bread in one layer on the board.
9. Spread a teaspoon on each piece of minced meat.
10. Spread on a slice of eggplant, lightly pressing them into a layer of minced meat.
11. Distribute the minced meat on top of the eggplant and on the sides, forming round cutlets. Only the bottom is left without minced meat.
12. Fry the cutlets in a large amount of sunflower oil refining over medium heat on both sides, first spreading on a hot pan on the side where the minced meat, and then fry a little more on the bread side.