Kutlety

6 ounces French rolls, crusts removed.

1 1/2 pounds ground chuck lean beef.

1/2 pound ground pork.

1/4 cup ice water.

Salt to taste.

1 clove garlic, finely chopped.

1 cup bread crumbs.

1/4 cup vegetable oil.

Soak the rolls in cold water for 5 minutes, then squeeze out the excess liquid.

Tear a part the soaked rolls and mix thoroughly with the meat.

Add the ice water, salt, and garlic, and mix by hand or food processor.

Spread bread crumbs on a sheet of wax paper.

With wet hands, form 12 patties, 4 inches long and 11/2 inches thick, and roll them in the bread crumbs.

Flatten them with a spatula to shape into ovals a little over 1/2 inch thick.

Preheat the oven to 325F.

Heat 2 tablespoons of oil in an 8-inch skillet over medium-low heat and brown 4 patties at a time, 5 minutes on each side.

As they brown, place them into a baking pan and cover with a towel.

When all the patties are browned, remove the cloth, lower the oven heat to 275F, and place the patties in the oven. Allow them to ‘sweat’ for 6-10 minutes.