Add sauerkraut to ground meat cutlets for grandma’s secret touch

Ground meat cutlets are a classic dish that has been reigning on the Sunday table for years. We usually serve them with potatoes and beets. Add one unconventional ingredient if you dream of soft and juicy "grandma's style" meat cutlets. You'll never make them any other way again.

Ground meat cutlets are very simple to prepare. The primary ingredient is meat, usually ground pork, although beef is added in many homes. The mix also includes an egg, onion, spices, and a stale roll soaked in milk, which binds all the ingredients together. The cutlets are coated in breadcrumbs and fried in hot fat.

Although the recipe is not complicated, the cutlets don't always turn out how we want. They fall apart in the pan or come out too dry. There is a solution to this. If you dream of grandma's meat cutlets, add a bit of... sauerkraut. This addition makes the cutlets soft, juicy, and highly aromatic. The taste of sauerkraut is barely noticeable.

You need:

                                              
• 1 lb of pork,
• 1 onion,
• A bunch of parsley,
• 5 oz of sauerkraut,
• 1 egg,
• 1 stale roll soaked in milk,
• 1 teaspoon of dried marjoram,
• ½ teaspoon of salt,
• ½ teaspoon of pepper,
• 2 cloves of garlic,
• Breadcrumbs,
• Oil for frying.

Put the stale roll in a bowl and pour milk over it. In the meantime, deal with the mix. Finely chop the parsley, onion, and sauerkraut. Place all the ingredients in a large bowl. Add the meat, egg, spices, garlic pressed through a garlic press and the soaked roll.

Mix everything into a smooth mass and form small cutlets from it. Coat them in breadcrumbs and fry them in hot fat for 3-4 minutes on each side. If you want the cutlets not to be too greasy, transfer them to a baking dish and bake them for 15-20 minutes in an oven preheated to 350°F. Ground meat cutlets prepared this way taste like grandma's.