Ingredients:
1 kg of meat (bold pork + beef in different proportions, I have 1/3 beef, 2/3 pork)
2 large onions
1 egg
2 slices of yesterday's bread (only crumbs are needed)
1 tsp with a little salt
1/3 tsp freshly ground pepper
vegetable oil for frying (5-6 tablespoons)
flour for breading (1 cup)

Bread crumb (without crust) to disassemble into fibers, pour half a glass of water, soak for 5 minutes. The water should soak the bread well.
Finely chop the onion.

Pass the meat through a meat grinder on a large grill.
Add bread crumb (along with water), egg, onion.
Salt (for 1 kg of meat 1 tsp salt with top), pepper (slightly less than 1/3 tsp freshly ground pepper).
Stir well.

Then, with a hand dipped in water, we tear off lumps of minced meat the size of a cutlet and throw them back into the bowl from a distance of 20 cm, break the minced meat in this way for 10 minutes until it becomes elastic, homogeneous, and will be held in one mass.

Minced meat cutlets mixed in this way never fall apart when frying in a pan!
Let the mince rest for 10-15 minutes.
At this time, the meat pieces are saturated (marinated) with onion juice, salt and pepper.
With wet hands we form cutlets and roll in flour before frying.

We fry the cutlets in a well-heated pan, when the oil has already begun to sizzle pretty well. At this point, a crust forms from the high temperature, which keeps all the juices inside. If you put the cutlets in a poorly heated pan, they will begin to stick to the pan and may fall apart because of this.

We start frying WITHOUT a lid for 3 minutes on each side, then turn it over again, a crust should form, then reduce the heat and fry for another 3 minutes: you can bring the cutlets to readiness already under the lid, over medium heat.
Serve with fried potatoes or other side dish of your choice😊! Bon appetit!🤗