Cooking cutlets is an art that not all people possess. The fact is that for all the versatility of cutlets, this dish is very fastidious. You can spoil the cutlets with ingredients. For example, take too much bread in the mincemeat. Then the cutlets will become dry and are very likely to burn.
Many cooks are also neglectful of the egg. Some believe that eggs in mincemeat for cutlets should be abandoned.
We will tell about the recipe for classic successful cutlets for dinner.
Ingredients for cutlets:
- Stuffing – 500 g;
- semolina – 4 tbsp;
- Onions – pcs;
- Potatoes – pcs;
- Eggs – pcs;
- Ground black pepper – 1/5 tsp;
- Dry ground garlic – 1 tsp;
- Ground sweet paprika – tsp;
- Salt – 1/2 tsp;
- Vegetable oil – 2 tbsp.
Preparation of cutlets:
Mix minced meat with semolina, separately grind on a fine grater peeled potatoes and onions. Add the vegetable mixture to the minced meat, break an egg, pour ground black pepper, salt, dry garlic and paprika, mix thoroughly and beat by hand.
Leave the mince for 10 minutes until the semolina swells. Form the mince into small cutlets, which we roll in breadcrumbs or flour.
Heat a frying pan with a little vegetable oil. Fry the cutlets on both sides until browned. Then add a couple spoons of water to the cutlets, cover with a lid and stew on low heat for 15 minutes.
As a result, we have delicious juicy cutlets with semolina. These cutlets do not differ from the classic ones, they can be combined with any garnish.
