Pan-Fried Meat Cutlets with Bread and Herbs

Name: Pan-Fried Meat Cutlets with Bread and Herbs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 cutlets
Cuisine: Eastern European-inspired
Ingredients: 500 g ground beef and pork blend; 50 g soft white bread, crusts removed; 50 ml milk; 1 whole large egg; 1 whole large onion, finely diced; 2 whole garlic cloves, minced; 1 tbsp neutral oil for cooking onion; 1/2 tsp salt; 1/2 tsp black pepper; 1 pinch ground nutmeg; 2 tbsp chopped parsley or dill; 2 tbsp neutral oil for frying

Tender oval cutlets made with ground meat, milk-soaked bread and herbs.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 8 cutlets

Jump to Recipe

These pan-fried meat cutlets use bread soaked in milk to keep the mixture tender, with onion, garlic, egg and herbs for flavor. The source allows several meats but gives no frying temperature or doneness cue; this version uses a beef-and-pork blend and a thermometer check. Shape evenly sized patties and avoid packing the mixture too tightly. Tear bread into a bowl, pour over milk and soak 5 minutes; mash into a paste. Heat 1 tablespoon oil in a skillet; cook onion 5 minutes until soft, add garlic for 30 seconds and cool. Combine bread, onion mixture, ground meat, egg, salt, pepper, nutmeg and herbs; mix gently until just combined. Form 8 oval patties of even thickness; chill 10 minutes if mixture feels soft.

Pan-Fried Meat Cutlets with Bread and Herbs

How to tell when it is ready

Heat remaining oil over medium; fry patties 4 to 5 minutes per side, turning once, until the center reaches 71°C (160°F).

Tips

Tear bread into a bowl, pour over milk and soak 5 minutes.
Heat 1 tablespoon oil in a skillet.
Combine bread, onion mixture, ground meat, egg, salt, pepper, nutmeg and herbs.
Form 8 oval patties of even thickness.

Troubleshooting

If patties crack, mix gently until just combined and reshape.
If browning too fast, lower heat and finish cooking through.

Substitutions

Use all ground beef or all ground pork, cooking to the appropriate safe temperature.
Use soaked breadcrumbs in place of torn bread.

Variations

Add 1 teaspoon paprika to the meat mixture.
Shape smaller patties for sandwiches.

Serving suggestions

Serve with mashed potatoes.
Add a crisp cucumber salad.
Offer mustard or sour cream sauce.
Pair with steamed vegetables.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked cutlets within 2 hours for up to 3 days; reheat until steaming hot.

Storage

Refrigerate cooked cutlets within 2 hours for up to 3 days; reheat until steaming hot.

Food safety

Cook ground meat to 71°C (160°F); keep raw-meat utensils separate from cooked food.

Frequently asked questions

How do I know pan-fried meat cutlets with bread and herbs is ready?

Heat remaining oil over medium; fry patties 4 to 5 minutes per side, turning once, until the center reaches 71°C (160°F).

How should I store pan-fried meat cutlets with bread and herbs?

Refrigerate cooked cutlets within 2 hours for up to 3 days; reheat until steaming hot.

Serve with mashed potatoes. Refrigerate cooked cutlets within 2 hours for up to 3 days; reheat until steaming hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Pan-Fried Meat Cutlets with Bread and Herbs