How many housewives, so many recipes for cooking cutlets. Which is not surprising. Someone likes round cutlets, someone oblong, someone likes a fried crust more, and someone loves soft stewed cutlets, one adds bread to them, the second grated vegetables. All of these variations are based on the same recipe, considered a classic cutlet recipe.
It is necessary
-
- minced meat with equal proportions of beef and pork
- White bread
- milk
- bulb
- salt
- pepper
- frying oil
Instructions
Step 1
Take slices of white bread and soak them in milk. In the meantime, cook the minced meat by taking equal amounts of beef and pork for it. Pass the meat through a meat grinder, set aside for a while. Cut the onion into small cubes and fry in oil until light golden brown.
Step 2
Squeeze out the soaked bread, mash it into a gruel. Add minced meat, fried onions, salt, pepper, and other favorite spices to a bowl. Mix the resulting mass well.
Step 3
In old recipes, it is recommended to subject the minced cutlet to beating. To do this, separate some of the minced meat and throw it from a height of 20-30 cm onto the table with some acceleration. Collect the fallen lump and hit it on the table again. Repeat this movement 10 to 20 times. It is believed that such beating saturates the minced meat with oxygen and binds its individual particles together. Minced meat patties never fall apart.
Step 4
Heat in cutlets and roll in breadcrumbs. The most juicy cutlets are obtained if you fry them over high heat in hot oil for 3 minutes on each side, the semi-finished cutlets should be put in a refractory pan and, when they are all ready, sent to a preheated oven for half an hour for half an hour.
Step 5
The high heat in the pan will allow the outer cutlet layer to grab into the crust and prevent the meat juice from flowing out. And in the oven, the cutlets will come to readiness. They can be served with any side dish or salad.
