There are many different legends and myths about the preparation of cutlets. Someone believes that cutlets appeared far from France. This dish is referred to the Vikings and other ancient peoples. The
fact is that roasted meat was relevant in the territory of almost all of Europe. Therefore, attributing only the French to the founders of the recipe for cutlets seems unfair to some.
At the same time, the bulk of the information about the preparation of the meat delicacy we know thanks to the cooks of France. Now cutlets have become different. Let’s tell about the recipe for modern cutlets. To cook delicious and juicy, it is enough to use ingredients in the right proportions.
Ingredients for cutlets:
- minced chicken – 500 g;
- bacon – 200 g;
- onion – pcs;
- garlic – 3 cloves;
- breadcrumbs – 2 tbsp;
- egg – pcs;
- salt – ½ tsp;
- ground black pepper – ½ tsp;
- smoked paprika – ⅓ tsp.
Preparation of cutlets:
Grate onions on small grating cutters, together with the juice send to the minced meat.
Press garlic cloves through the press, add to the minced
meat. Break an egg into the minced meat
.
Chop bacon finely, almost to the state of minced meat. It will be the specialty of this recipe. You can use lard as a substitute. Put the bacon to the minced meat. It is important not to over-salt the preparation, so add a small amount of salt.
Pour ground black pepper and paprika
.
Add breadcrumbs without salt to the mince and mix thoroughly with your hands, beating.
This way the preparation will not be liquid, because breadcrumbs absorb moisture.
Heat vegetable oil in a frying pan, form cutlets with hands soaked in water.
Fry cutlets for 5 minutes on each side on medium
heat
. Fry
the other
side of the cutlets
under the lid
.
The bigger the cutlets, the longer we cook them. As a rule, medium-sized cutlets are enough 5-6 minutes. The dish is very easy to cook, if you get the hang of it! Try it.
We recommend serving these juicy cutlets with young potatoes. This is a win-win combination for dinner and lunch.
