Cutlets are considered a French dish, which in the process of its spread throughout Europe has changed a lot. The fact is that originally cutlets were fried as a whole piece from a certain part of the animal. Pork ribs with a bone were used – this is a prerequisite
. However, then cutlets began to be chopped and formed from mincemeat more familiar to us flatbread. So began the era of classic cutlets.
It is worth telling how to cook juicy and tender cutlets.
Ingredients for cutlets:
- Ground beef – 500 g;
- Stuffing of pork – 500 g;
- Onion – pcs;
- Egg – 2 pcs;
- Cream – 100 ml;
- Parsley – a bundle;
- Dijon mustard – tsp;
- Dried garlic – tsp;
- Black pepper – pinch;
- Nutmeg – a pinch;
- Breadcrumbs – 140 g;
- Worcester sauce – 1/2 tbsp.
- Salt – ½ tsp.
Preparation of cutlets:
Chop onions finely, in a frying pan with a little vegetable oil fry onions with a pinch of salt for 3 minutes. Break the eggs into a bowl, add the Dijon mustard, pour in the cream and mix.
Pour the dried garlic, salt, black pepper, nutmeg and Worcester sauce into the mixture and mix. Pour the breadcrumbs into the mixture and mix to a paste.
Chop the parsley finely and pour it into the paste along with the fried onions
.
Add both types of minced meat to the paste, knead and beat the cutlet mixture.
To test the mince for flavor, you can make a small cutlet and taste it. If the cutlets satisfy your taste, form cutlets of 80 grams.
Put the cutlets on a baking tray, covered in advance with parchment.
Send the cutlets to the refrigerator for half an hour. Then heat a frying pan, add vegetable oil. Put the cutlets and fry on both sides for 2-3 minutes.
Put the cutlets back on the tray, pour the remaining oil on top. Bake the cutlets in the oven at 180 degrees for 10-12 minutes.
Mashed potatoes with cream and garlic mashed potatoes go well with these cutlets.
Before serving, we advise you to cover the cutlets with foil for 5 minutes, so they will be juicier.
