Tear a piece of white bread into smaller pieces, add to a small bowl and pour in the milk. Set aside for 10-15 minutes. Squeeze out the excess milk from the bread, you can discard the milk, we will only use soft bread.

Add lightly beaten egg, ground meat, onion grated on the large holes of a box grater, and soaked up bread into a medium bowl. Season the mixture with salt and pepper.

Knead the meat mixture until all the ingredients are combined then slowly add cold water. Knead the mixture for a couple of minutes. The meat mixture should be uniform, smooth, and elastic.

Form round or oval, about 1-inch (2.5 cm) thick patties. The meat mixture will be loose but it should hold its shape. If it’s too loose – add some breadcrumbs to the mixture.

Coat the patties on both sides in breadcrumbs.

Transfer the cutlets to a baking dish (if you have not used an oven-safe frying pan) and bake them at 320°F (160°C) for about 15 minutes or until cooked through (safe internal temperature of ground pork is 160°F (71°C)).