Cutlets have long been a popular dish in many restaurants. This is especially true of Russian cuisine restaurants. Most people in the CIS associate cutlets with the cuisine of the Eastern Slavs. But, in fact, cutlets are a French dish. When coming to Paris and seeing cutlets in French restaurants, many people are even perplexed – why instead of minced meat they serve ribs on a bone? The
fact is that originally cutlets were pork ribs on a bone. Later, cutlets became minced meat with many additives. Now cutlets are made from vegetables, soy and even eggs. Stuffing and ribs for the dish are not necessary at all.
Let’s tell you how to cook egg cutlets.
Ingredients for egg cutlets:
- eggs – 5 pcs;
- baton – ⅓ pcs;
- butter – tsp;
- onion – pcs;
- mashed potatoes – 5 tbsp;
- breadcrumbs.
Preparation of egg cutlets:
Boil hard-boiled 5 eggs, peel and divide into yolks and whites.
For more puffy cut
lets
, as one of the tricks, it is worth rubbing the yolks on a fine grater and mix with butter.
Soak the baton in water and squeeze
.
You can omit the step with the baton and do not add it to the cutlets.
Another trick is to add mashed potatoes to the mixture of yolks, proteins and baton
.
Remember, in this case, do not salt the mashed potatoes, otherwise you can spoil the taste of the final dish.
Cut a small diced onion and fry lightly in a frying pan with vegetable oil. Add the fried onions to the rest of the components.
Break an egg into the mixture and knead a kind of egg mince. The main trick is to leave the cutlets in the refrigerator for half an hour for viscosity.
Form small cutlets from the mixture. Do not forget to add your favorite spices and salt to the mixture. Roll each cutlet in breadcrumbs.
In a frying
pan in
vegetable oil fry the cutlets until golden on both sides.
You get budget egg cutlets.
They can easily replace minced meat cutlets on your table.
