Cutlet from the French language translates to rib. It seems that a modern-style cutlet has nothing in common with ribs. However, at the time of the appearance of cutlets, that is, in the XVIII century, this dish consisted of a whole piece of meat with a bone. As a rule, took a section of pork ribs for cooking cutlets
.In our country, the concept of cutlets has changed. Chopped meat became more relevant to the nobility than a piece of meat on the bone.
We will tell you how cutlets were modernized over time.
Ingredients for zucchini cutlets:
- Zucchini – 1 pc;
- Stuffing – 500 g;
- Oat flakes – 200 g;
- Sour cream – 2 tbsp;
- Egg – 2 pcs;
- Salt – 1 tsp;
- Black pepper – a pinch;
- Garlic – 2 cloves.
Ingredients for the sauce:
- Water – 150 ml;
- Sour cream – 2 tbsp;
- Salt – ½ tsp;
- Paprika – 1 tsp.
Preparation of zucchini cutlets:
Remove stalks from zucchini and chop on large grater sharps. Mix zucchini mass with minced meat, sour cream, eggs, black pepper and salt.
In a blender turn oat flakes into crumbs, which we pour into the minced meat. Chop garlic on small grating cutters, add to the mince, thoroughly mix the components until homogeneous.
Divide the mixture into 12 equal parts, form cutlets.
Heat vegetable oil in a frying pan, fry the cutlets for 2 minutes on each side on medium heat.
To prepare the sauce, in a separate bowl combine water with sour cream, salt and paprika, mix. Place the fried cutlets in a clean pan, pour the sauce and cover with a lid.
Cook the cutlets on low heat for 15 minutes.
Serve zucchini and minced zucchini cutlets with salad or mashed potatoes. This is a good way to use zucchini with benefit in dishes.
