One of the most obvious and logical cults in the gastronomic world is the cult of cutlets. This versatile dish can be prepared simply and exquisitely, depending on the purpose of the dish.
Surprisingly, no one knows the true history of the origin of cutlets
.
There are a large number of myths about how people came up with the idea of frying meat on the bone. There are also doubts about the true chopped cutlets. Should a dish of meat be considered a true cutlets? After all, in translation from the French language, cutlet means a piece of meat on the bone.
Disputes about the name, origin and primacy in cooking are also many, as well as legends about the creation of the product.
Do not go into details and quarrel about it. It is better to prepare delicious cutlets according to our unpretentious recipe.
Ingredients for cutlets with oatmeal:
- minced meat – 400 g;
- vegetable oil – 2 tablespoons;
- oat flakes – 50 g;
- salt – ½ tsp;
- milk – 80 ml;
- ground black pepper – a pinch;
- onion – pcs;
- egg – pcs;
- garlic – clove.
Preparation of cutlets with oatmeal:
Oat flakes need to be soaked in warm milk with an egg. While the oatmeal swells, chop a peeled onion on a fine grater. Put the onion mass to the oat flakes along with a clove of garlic, pressed through a press.
In the mixture of onions and oatmeal put minced meat, add salt and ground black pepper. Manually mix the ingredients, beat the meat product. Form small cutlets from the minced meat.
In a frying pan with vegetable oil, seal the cutlets on both sides, that is, fry until golden crust. Pour a small amount of water into the skillet, under the lid we stew the dish until ready.
Cutlets – this is such a universal dish that it is served with almost any garnish.
At the same time, oatmeal will make the meat more tender and voluminous, will not clog the flavor.
