Three-Meat Cutlets
Beef, pork shoulder, and chicken thigh provide dense protein and a more layered meat flavor, while chilled cream helps keep the cutlets juicy without bread. Onion and a pinch of nutmeg make the taste softer and deeper without extra carbs. The result is a large home-style cutlet with a richer texture and strong satiety.
Cut beef (400 g), pork shoulder (300 g), and skinless boneless chicken thigh (300 g) into large pieces for grinding. Finely chop onion (180 g) and cook it in half of the olive oil (10 g from 20 g) for 3-5 minutes until soft, then cool it completely. Chill the 20% cream (100 g) well in advance.
Grind beef (400 g), pork shoulder (300 g), skinless boneless chicken thigh (300 g), and the cooled onion (180 g) through a 6-8 mm plate. Add 20% cream (100 g), table salt (8 g), black pepper (2 g), and nutmeg (1 g). Mix for 3-4 minutes until the mince becomes distinctly sticky, then refrigerate it for 20 minutes.
Shape large oval or round cutlets. Heat the remaining olive oil (10 g from 20 g) and brown the cutlets for 4-5 minutes per side. Lower the heat, cover the pan, and finish cooking them for another 8-10 minutes.
Let the cutlets rest for 5 minutes after frying and serve hot. Thanks to the three-meat mixture, the texture stays dense but juicy and the flavor becomes deeper than in ordinary home-style cutlets.
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