A cutlet for the French is a cooked piece of meat on the bone. It can be made from beef, pork, poultry and even fish. We call this dish "chops". For Soviet and Russian people, a cutlet is an oval-shaped meatball made from minced meat. There are differences in the composition and method of cooking cutlets - after all, all chefs have their own tricks and techniques, but we will cook delicious minced meat cutlets.
It is necessary
- - vegetable oil for frying;
- - hot mustard - 1 tsp;
- - egg - 1 piece;
- - bay leaf - 1 pc;
- - onion - 1 piece;
- - white stale bun - 1 pc;
- - minced meat - 750 g;
- - pepper and salt;
- - a handful of fresh herbs (parsley, rosemary, thyme);
- - rosemary for decoration.
Instructions
Step 1
Soak the bread in warm water. Place the homemade minced meat in a bowl. Peel the garlic and onion. Chop finely and simmer in a frying pan until transparent, along with bay leaves and vegetable oil.
Step 2
Remove the bay leaf and add the garlic and onion to the minced meat. Squeeze the soaked bun well and crush into minced meat. Also add finely chopped herbs, mustard, egg, pepper and salt. Mix all ingredients well with the minced meat.
Step 3
Form small balls with wet hands, press them on both sides. Heat 4 tablespoons of vegetable oil in a non-stick skillet.
Step 4
Next, fry the minced meat patties until golden brown. Fry them for no longer than 10 minutes. Serve the dish with, for example, rice. You can garnish the cutlets with rosemary if you wish.
