Serves 1
Directions
- 1Melt the lard in a pan.
- 2Soak a roll in milk.
- 3Add onion to the melted lard and cook.
- 4Grind the pork shoulder twice through a meat grinder using coarse setting.
- 5Grind the cooked onion with lard, and soaked roll.
- 6Transfer the ground ingredients to a bowl.
- 7Add an egg, salt, pepper and marjoram.
- 8Mix the ingredients well until they start to stick together.
- 9Form cutlets, each weighing 100g.
- 10Coat the cutlets in bread crumbs.
- 11Fry the cutlets in lard for 3-4 minutes on each side.
- 12Serve with mashed potatoes and carrot salad.
Ingredients
- 500 g pork shoulder
- 120 ml milk
- 1 roll
- 1 egg
- 40 g lard
- 1 onion
- 1 łyżeczka salt
- 1 łyżeczka marjoram
- do smaku black pepper
- do panierowania bread crumbs
- do smażenia lard
Equipment
panbowlmeat grinder
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