Cutlets have long been on the menu of royal cuisine. This dish was considered nutritious and hearty, which was liked by tsars and emperors. Most often Pozharskie and Kiev-style cutlets were allowed to the meal of nobles.
After the Revolution of 1917, cutlets were not forgotten. Surprisingly, this dish was not considered bourgeois. On the contrary, cutlets became more accessible to the ordinary consumer in the person of workers and peasants.
Later, in the 1960s, cutlets became a regular guest on the menu of canteens and restaurants. This meat delicacy has become commonplace, but has not lost its relevance.
Recipe for simple and juicy homemade cutlets
Ingredients for cutlets:
- minced meat – 600 g;
- cabbage – 500 g;
- onion – 2 pcs;
- egg – pcs;
- salt – tsp.
Preparation of cutlets:
Cut large pieces of onion and cabbage, put them in the bowl of a blender and chop. Mix the vegetable mass with minced meat, break an egg into the mixture, salt.
Mix the ingredients with your hands to a homogeneous mass. Form small cutlets by hand from this mass.
Heat vegetable oil in a frying pan, put the cutlets on the surface. You can pre-boil the cutlets in flour or breadcrumbs.
Fry the cutlets for 5 minutes on both sides until golden crust
.
Pour a couple of tablespoons of water on the bottom of the pan, cover the cutlets with a lid. Stew the cutlets under the lid for 3 minutes on low heat.
This way you can prepare tender and soft cutlets without unnecessary products.
These cutlets are combined with almost any side dish.
