Cutlets are a French dish, literally translated as rib on a bone. However, in today’s world, most countries do not prepare cutlets in the traditional French way. For Americans and Europeans, a cutlet is a dish of minced meat with spices. In the CIS countries, they also put rice, onions, bread and eggs in the cutlets. This is done in order to make the cutlets puffier. It
was invented to grind minced meat for cutlets in the Moscow region. Probably, such thoughts about cooking cutlets were not only Russian innkeepers. In German cuisine, there is also a dish similar to the recipe for cutlets.
Let’s prepare puffy cutlets with semolina
.
Ingredients for cutlets:
- minced meat – 500 g;
- semolina – 3 tbsp;
- egg – pcs;
- sour cream – 2 tbsp;
- mustard – tsp;
- onion – pcs;
- salt – ½ tsp;
- pepper – ⅓ tsp.
Preparation of cutlets:
Pour semolina into the minced meat, break an egg and add sour cream and mustard. Grate onion on a fine grater and put to the minced meat along with salt and pepper, mix the components thoroughly.
Leave the minced meat for 15 minutes under cellophane, and then form cutlets
.
Dip each cutlet in flour, fry in a frying pan in vegetable oil on both sides until browned.
The cutlets are soft and tender.
They can be served with mashed potatoes, cereals or pasta.
