Many popular dishes came to our country from Europe. For example, the cutlets familiar to many people were originally cooked in France. And French cutlets were strikingly different from modern ones. The fact is that they cooked cutlets from a whole piece of meat, or rather from the ribs.
An important aspect of the French cutlet was a bone. For this bone, you could take a piece of meat and eat without cutlery.
In our country, it was invented to grind meat to get more diverse cutlets
.
This idea is alive and relevant now.
Let’s tell you how to cook juicy cutlets.
Ingredients for cutlets:
- Stuffing – 500 g;
- Milk – 10 tbsp;
- Powdered breadcrumbs – 5 tbsp;
- Onion – pcs;
- Salt – ½ tsp;
- Garlic – 2 cloves;
- Flour – 2 tbsp.
Preparation of cutlets:
In addition to minced meat in a meat grinder chop the onion, mix the components. Add milk to the minced meat, pour breadcrumbs and salt.
Press garlic cloves through a press into the meat mass, stir the mixture with your hands. Form small cutlets with the help of a tablespoon.
Roll the cutlets in flour.
Heat 100 ml of vegetable oil in a frying pan and place the cutlets on the surface.
Fry the cutlets on both sides until brown on medium heat.
Cover the cutlets with a lid and stew on low heat for 10 minutes.
The traditional side dish for cutlets is mashed potatoes. It is recommended to serve these tender cutlets with potatoes.
