About the preparation of cutlets there are constantly different disputes among cooks. Everyone cooks this dish in a different way. The controversy rages over what ingredients to add to cutlets.
For example, one group of cooks believes that bread should not be added to cutlets. This component was used by Soviet cooks to increase the mass of cutlets. Others say that bread in cutlets is not to increase weight, but for puffiness. Bread absorbs fat and oil, fully reveals itself in the mincemeat. There
is also a polemic because of onions, eggs and other products. Even rice is a matter for especially meticulous cooks. We will simply tell you how to cook juicy cutlets in the oven.
Ingredients for cutlets:
- Stuffing – 500 g;
- Bread – 4 pieces;
- Milk – 150 ml;
- Eggs – 1 pc;
- Salt – ½ tsp;
- Ground black pepper – a pinch;
- Paprika – ⅓ tsp;
- Sour cream – 2 tbsp;
- Garlic – 4 cloves;
- Onion – 1 pc;
- Breadcrumbs – 60 g.
Preparation of cutlets:
Pour the bread slices with milk and wait for soaking. In a bowl with minced meat break an egg, pour salt, black pepper and paprika, put sour cream and mix.
In a blender put garlic and coarsely chopped onion, chop to a puree
.
Add the onion puree to the minced meat together with the squeezed bread and mix until homogeneous.
It is better to knead the mince for longer to make the cutlets puffier.
Leave the mince in the refrigerator for 30 minutes to 1 hour.
Form cutlets and roll them in breadcrumbs
.
Fry in vegetable oil in a frying pan until golden and then place on a baking tray.
Pour water under the parchment so that it covers the surface by 1 mm. Cover the cutlets on top with parchment and bake at 180 degrees for 10-15 minutes.
As a result, we have juicy and puffy homemade cutlets.
If the mince is not juicy during the mixing process, it is worth adding a little milk to it.
