Cutlets appeared in our gastronomic culture around the 18th century. Peter the Great brought this outlandish French dish from Europe. Initially, our cutlets were also made of pork ribs, leaving the bone outside for convenience.
However, in the XIX century, the concept of cutlets has changed dramatically. In taverns near Moscow, they began to cook cutlets from minced meat. Subsequently, this method of cooking made a furor among culinary professionals around the world.
Let’s make juicy cutlets, using a minimum amount of minced meat.
Ingredients for cutlets:
- cabbage – 300 g;
- flour – 50 g;
- egg – pcs;
- ground black pepper – ½ tsp;
- sour cream – 2 tbsp;
- baking soda – ½ tsp;
- parsley – 3 sprigs;
- salt – tsp;
- minced meat – 150 g;
- onion – 75 g.
Preparation of cutlets:
Chop the onion and cabbage on large sharps of a grater or on a Korean-style grater. Pour the vegetable mixture with water and leave for a couple of minutes. Then drain the water and
add minced
meat, sour cream and egg to the cabbage and onion mixture.
Shinkle parsley finely and add to the vegetable mixture along with salt and ground black pepper. Pour flour and baking soda into the mixture, mix the ingredients until homogeneous.
The formed cutlets are placed on a baking tray lined with parchment. Bake the cutlets in the oven at 200 degrees for half an hour.
We recommend after baking to grease the cutlets with butter. This is a great way of cooking without bread soaked in milk and breadcrumbs.
