Ground cutlets

Ground cutlets

Ground cutlets: a simple and delicious recipe to turn a simple burger into something more. A delicious minced meat cutlet, well-seasoned, enclosed in a classic flour-based panatura, beaten eggs and breadcrumbs. So minced meat becomes crispy, tasty and really delicious, just like a classic cutlet. This recipe was the wild card dish, i could say the 'trick', that my mother used with me when she wanted me to eat meat. When I was little I didn't love meat and I always made stories when it came to the table. And even now I'm not excited. Ground cutlets, instead, were my passion. Like all cutlets, of the rest. From those AT PALERMO (baked) to those AT MESSINESE (Fries). I can't tell you if this is a Sicilian recipe or not, definitely it's a good and simple recipe

Ground cutlets will appeal to everyone, even to your children: the ideal side dish for the little ones are obviously the french fries, or a soft mashed potatoes. But to adults I suggest a wonderful ORANGE AND FENNEL SALAD, maybe with the addition of late radicchio. To show you how easy it is to prepare ground cutlets, i shot a short video tutorial that you also find on my Vimeo channel.

The seasoning of burgers is fundamental. I use mixed minced beef and pork. And I add garlic or grated onion,  bread crumb wet in water and squeezed,  egg, chopped parsley, Salt, pepe and Parmigiano Reggiano Dop and pecorino cheese. Just this seasoning makes the ground cutlet so tasty and delicious. I suggest you make burgers a few hours in advance, cover them with food film and store them in the refrigerator. Cooling, burgers will become firmer and it will be easier to knead them and make them cutlets. They are excellent both freshly fried and cold. And try them inside a sandwich too! Have a good day.


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  • 700 grams of minced beef and pork
  • 30 grams of grated pecorino cheese
  • 40 grams of shredded PDO Parmigiano Reggiano
  • salt and pepper, to taste
  • a whole egg
  • a piece of onion
  • 70 grams of breadcrumbs or 2 slices of pan carrè
  • fresh parsley, to taste
  • flour, to taste
  • breadcrumbs, to taste
  • 2 whole eggs
  • Peanut seed oil or high oleic sunflower for frying, to taste



Ground cutlets

Ground cutlets are simple to prepare and very gluttonous. First you have to make simple burgers. You can use the meat you prefer, I usually use a mix of beef and pork. Put the minced meat in a bowl, combine garlic or onion and finely chopped parsley, grated parmesan cheese and pecorino cheese, whole egg and bread crumb,  wet in water (or milk) and then squeezed. Season with salt and a pinch of pepper.

Kneading with kindness, until all the ingredients have amalgamated and form the burgers. To allow perfect cooking, remember to create thin burgers and above all uniform thickness.

Once you've made all the burgers, you can knead them immediately, but I suggest you cover them with food film and store them in the refrigerator for a couple of hours, so that they firm up.

Prepare three dishes, one with flour and a pinch of salt, one with slightly beaten and salted eggs and the third with grated bread. Pass the burgers first into the flour, then in the beaten egg so that it is covered evenly and finally in the grated bread.

Put in a high-edged pan (Wok) abundant peanut seed oil or high oleic sunflower oil and bring it to a temperature of 170 degrees. Fry the ground cutlets so that they are golden on both sides: carefully check the temperatures, because the cutlets also have to cook inside. Serve the ground cutlets with a fresh salad or with french fries. Bon appétit!

Ground cutlets

Ground cutlets
Ground cutlets

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