Kotlety (Russian Cutlets)

Tear the crusts off the White Bread and place the pieces in a bowl; pour over enough Milk to soak, then squeeze out the excess and crumble the soaked bread into a paste.

Finely chop the Onion and mince the Garlic. Heat a little Vegetable Oil in a skillet over medium heat, sauté the onion until softened and translucent, add the garlic for the last 30 seconds, then remove and let cool.

In a large bowl combine the Ground Beef and Ground Pork with the crumbled soaked bread and the cooled onion–garlic. Add the Egg and season generously with Salt and Ground Black Pepper. Mix gently until everything is evenly combined—avoid overworking the meat so the cutlets stay tender.

Shape the mixture into evenly sized oval or round patties (about 8–10, depending on size). For best texture, chill the formed patties in the refrigerator for 15–30 minutes to firm up.

Spread Dry Breadcrumbs on a plate and lightly coat each patty on all sides.

Heat a skillet over medium heat and add enough Vegetable Oil to cover the bottom. When the oil is hot, fry the cutlets in batches, 3–5 minutes per side, until they are golden brown and cooked through (adjust heat so they brown without burning).

Transfer the cooked kotlety to paper towels to drain briefly, then let them rest a minute before serving. Serve hot with your choice of sides and enjoy.