People have been accustomed to eating meat since ancient times. This product, even in the modern humane world, is considered one of the most traded. To give up meat dishes is quite difficult.
Scientists have not come to general conclusions whether modern man should consume animal proteins. On the one hand, vegetarians say that eating meat is not humane and dangerous for health. On the other hand, we see evidence of the benefits of beef and chicken for the body.
Many incredibly delicious dishes have been invented from meat. For example, one of the most popular are cutlets. Let’s make miniature cutlets from budget products.
Ingredients for mini cutlets:
- minced chicken – 600 g;
- onion – 2 pcs;
- bell pepper – 130 g;
- garlic – 4 cloves;
- dill – a bunch;
- salt – 2 tsp;
- ground black pepper – ½ tsp;
- paprika – tsp;
- cumin – ½ tsp;
- breadcrumbs – 25 g;
- tomato – pcs;
- tomato paste – tbsp;
- apple cider vinegar 6% – 2 tbsp.
Preparation of mini cutlets:
Finely chop the onion and 50 grams of bell pepper, cleaned from the seeds. Put the chopped vegetables in a bowl to the minced chicken.
In the meat mass we press a couple of garlic cloves, salt (tsp.), pour ground black pepper, paprika, cumin and breadcrumbs
.
Thoroughly mix all the ingredients together.
From the minced meat form small cutlets, a total of 22 pieces.
Poke through each cutlet, leaving a hole inside. This is necessary for the cutlet to fry faster and be more juicy.
Keep the cutlets in the refrigerator for half an hour.
Prepare the sauce. Cut the tomato, sweet pepper, garlic and onion into small cubes. Put the vegetables in a saucepan with vegetable oil at the bottom. Add tomato paste to the vegetable mixture, cook over high heat for 5 minutes, stirring constantly.
Pour a spoonful of salt, apple cider vinegar into the mixture, cover with a lid and stew over low heat for 15 minutes. Next, chop the mass with a blender to a puree
. In a frying pan in vegetable oil, fry the cutlets until golden on both sides.
Serve miniature cutlets preferably with rice or buckwheat, so that the garnish absorbed the vegetable sauce.
If you like a spicier gravy, add chili peppers to the pan along with the vegetables.
