Baked minced meat cutlets are a classic comfort food enjoyed in many parts of the world. These savory, juicy cutlets are made by combining minced meat with simple ingredients like onion, garlic, and soaked bread to create a flavorful and tender meal. Baking the cutlets instead of frying makes them healthier and less greasy, while still maintaining their rich flavor. This dish is perfect for weeknight dinners, family gatherings, or meal prepping, as it’s easy to make, requires minimal ingredients, and pairs well with various side dishes like mashed potatoes, rice, or vegetables.

In this recipe, a blend of minced beef or pork (or both), onion, garlic, and seasonings is combined with milk-soaked bread, making the cutlets extra moist and flavorful. These cutlets can be customized with additional spices or herbs depending on your taste preferences.

Full Recipe:

Ingredients

• Minced meat (beef, pork, or a mix): 800 g
• Onion: 100-130 g (1 medium onion), finely chopped or minced
• Dry loaf: 5 pieces (approximately 100g of dry bread or 4-5 slices of stale bread)
• Milk: 150-200 ml (for soaking the bread)
• Garlic: 1 clove, minced
• Salt: To taste
• Ground black pepper: To taste

Instructions (Step-by-Step)

Step 1: Soak the Bread

1. Soak the dry loaf: Start by placing 4-5 slices of stale bread or dry loaf pieces into a bowl. Pour 150-200 ml of milk over the bread, ensuring that each piece is soaked evenly. Let the bread sit and absorb the milk for about 10 minutes. This step adds moisture to the cutlets, helping them stay tender during baking.
2. Squeeze excess milk: After 10 minutes, check the bread. If it has absorbed most of the milk but feels too soggy, gently squeeze out the excess milk. You want the bread to be soft but not overly wet.

Step 2: Prepare the Minced Meat Mixture

1. Grind the ingredients: In a large bowl, combine 800 g of minced meat, the soaked bread, 1 finely chopped or minced onion, and 1 minced clove of garlic. If you prefer, you can pass the bread, onion, and garlic through a meat grinder to ensure an even texture in the mixture.
2. Season the minced meat: Add salt and ground black pepper to the minced meat mixture. You can adjust the seasoning to your taste, but typically, 1-1.5 teaspoons of salt and 1/2 teaspoon of pepper are a good starting point.
3. Mix well: Use your hands to thoroughly mix the ingredients together. Be sure to evenly distribute the bread, onion, and garlic throughout the meat mixture to ensure consistent flavor in every bite.

Step 3: Beat the Minced Meat

1. Beat the mixture: To help the cutlets hold their shape and create a more cohesive texture, take the prepared minced meat mixture and “beat” it. This means picking up the mixture and throwing it back into the bowl several times, about 10-15 times. This process helps to eliminate air pockets and makes the cutlets firmer when cooked.
2. Chill the mixture (optional): If you have time, let the meat mixture rest in the refrigerator for about 20 minutes. This allows the flavors to meld and makes it easier to shape the cutlets.

Step 4: Form and Bake the Cutlets

1. Preheat the oven: Preheat your oven to 200-210°C (392-410°F) while you prepare the cutlets.
2. Shape the cutlets: Take a handful of the meat mixture and shape it into oval or round patties, about 1-2 inches thick. You should be able to make approximately 8-10 cutlets depending on the size.
3. Arrange on a baking sheet: Lightly grease a baking sheet with oil or line it with parchment paper. Place the cutlets on the baking sheet, leaving a little space between each one to ensure even cooking.
4. Bake the cutlets: Place the baking sheet in the preheated oven and bake for 30-35 minutes, flipping the cutlets halfway through the cooking time. The cutlets should be golden brown on the outside and fully cooked through inside. To check for doneness, the internal temperature of the cutlets should reach 70-75°C (160-165°F).

Step 5: Serve

1. Rest the cutlets: Once baked, remove the cutlets from the oven and let them rest for a few minutes. This allows the juices to redistribute and makes the cutlets more flavorful and tender.
2. Serve hot: Serve the cutlets with your favorite sides such as mashed potatoes, steamed vegetables, rice, or a fresh salad. They also pair well with condiments like ketchup, mustard, or a creamy mushroom sauce.

Cooking Tips

• Bread options: If you don’t have stale bread or a dry loaf, you can use fresh bread, but stale bread works best for absorbing the milk. Alternatively, you can use breadcrumbs soaked in milk, though bread adds more texture.
• Meat options: You can customize the cutlets by using a blend of pork and beef for a richer flavor. If you prefer a leaner option, ground chicken or turkey can be substituted, but keep in mind that these meats may result in slightly drier cutlets, so adding a bit of oil or more milk to the mixture can help.
• Herbs and spices: Feel free to add herbs like parsley, dill, or thyme to the meat mixture for extra flavor. You can also include additional spices like paprika, cumin, or ground coriander to elevate the taste of the cutlets.
• Pan-frying option: If you prefer a crispier exterior, you can pan-fry the cutlets in oil before baking them. Fry each cutlet for 2-3 minutes per side over medium heat, then transfer them to the oven to finish cooking.

Storage

• Refrigeration: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for 10-12 minutes or until heated through.
• Freezing: You can freeze uncooked cutlets by placing them on a baking sheet and freezing them until solid, then transferring them to a freezer-safe container or bag. Cook from frozen or thaw in the refrigerator overnight before baking.

Nutritional Facts (Per Serving, Based on 10 Cutlets)

• Calories: 240 kcal
• Protein: 18 g
• Carbohydrates: 8 g
• Fat: 15 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 400 mg
• Iron: 10% DV

Frequently Asked Questions

1. Can I use different types of meat?
   • Yes, you can use a combination of meats such as pork, beef, chicken, or turkey. Pork and beef are often used together for a richer flavor, but you can choose leaner options like chicken or turkey if you prefer.
2. Can I fry the cutlets instead of baking them?
   • Yes, you can pan-fry the cutlets in vegetable oil over medium heat until golden brown on both sides. Then, finish them in the oven to ensure they are fully cooked through.
3. What can I add for extra flavor?
   • You can add fresh or dried herbs like parsley, dill, or thyme to the meat mixture. Additionally, spices like paprika, cumin, or ground coriander can enhance the flavor of the cutlets.
4. Can I freeze the cutlets?
   • Yes, you can freeze both uncooked and cooked cutlets. For uncooked cutlets, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. When ready to cook, thaw them in the fridge overnight and bake as usual.
5. How can I make the cutlets juicier?
   • To ensure the cutlets remain juicy, avoid overcooking them. Adding a little extra milk to the bread and beating the meat mixture well helps lock in moisture.

Conclusion

Baked minced meat cutlets are a versatile and comforting dish that can be enjoyed by the whole family. With a perfectly balanced mixture of seasoned meat, onion, garlic, and milk-soaked bread, these cutlets are juicy, flavorful, and easy to prepare. Whether served as part of a hearty dinner or packed for meal prep, they are sure to satisfy any appetite. Plus, the option to bake the cutlets makes them a healthier alternative to fried versions without compromising on taste. Try this recipe, and enjoy delicious homemade cutlets with your favorite sides!