What people know about cutlets now is that it is a tasty and hearty meat dish. In principle, cutlets have been such a dish for more than 300 years. The
meat dish became known thanks to France. However, there cutlets were not chopped into small pieces. They fried a piece of ribs, necessarily left a bone. Thanks to the bone, cutlets could be eaten without cutlery.
In the modern world, cutlets have changed. This is the merit of our cooks.
We will tell you how to cook deliciously classic Soviet cutlets.
Ingredients for cutlets:
- Stuffing – 600 g;
- semolina – 4 tbsp;
- Onions – 2 pcs;
- Eggs – 2 pcs;
- Salt – ½ tsp;
- Paprika – ⅓ tsp;
- Coriander – ¼ tsp;
- Black pepper – a pinch;
- Potatoes – 2 pcs.
Preparation of cutlets:
Combine minced meat with semolina, mix and leave to swell. At this time, coarsely chop onions, mix with eggs, salt, paprika, coriander and ground black pepper.
Beat onions and eggs with an immersion blender to form a homogeneous mass. Combine the onion mass with the minced meat, mix the components.
Soak your hands in water and form small cutlets.
Heat vegetable oil in a frying pan, fry the cutlets on medium heat on both sides.
Cut the peeled potatoes into thin circles. Grease the frying pan with vegetable oil, overlap the potato circles over the whole surface, put the
cutlets on the potato layer, pour 50 ml of water, salt to taste. Cover the cutlets with a lid and stew on low heat until ready.
For a beautiful serving the cutlets can be sprinkled with dill.
This is a good recipe, where both side dish and main course are prepared at once
