Ingredients portion 6
White bread 3 pieces
Milk 150ml
Pork neck 700 g
Onions 1 head
Garlic 2 cloves
Sour cream 1 tablespoon
Parsley 3 sprigs
Dijon mustard 1 teaspoon
Chicken egg 1 piece
Vegetable oil 50 ml
Ground cumin (zira) to taste
Salt to taste
Ground black pepper to taste
Cooking instructions 45 minutes
1 Cut the crusts off the bread, cut the crumb off and soak it in milk.
2 Remove any excess skin from the pork and cut it very finely. You can freeze the meat beforehand to make it easier to slice.
3 Peel and finely chop the onion.
4 Chop the parsley very finely.
5 Mix the meat with the onion, bread and herbs. Add the crushed garlic, mustard, sour cream, egg and spices, mix well and leave for 20 minutes.
6 Shape the minced meat into small cutlets and roll them in breadcrumbs.
7 Heat the oil in a frying pan and fry the cutlets until golden on both sides.
8 Place the cutlets on a baking tray and put them into the oven preheated to 180 degrees for 10 to 15 minutes. 
