9
Prepared by: Bamby
05/23/2013 Cooking time: 1 hour 0 minutes
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Cutlets are a classic of Russian cuisine.
Well, ladies and gentlemen, let's go over the classics, shall we? We prepare delicious minced meat cutlets - you just can’t imagine anything tastier!
Classic minced meat cutlets in a frying pan
Ingredients:
- Minced meat - 600 gr.
- Loaf - 150 gr.
- Milk - 100-150 ml.
- Egg - 1 pc.
- Onion - 1 small piece.
- Breadcrumbs - 2-3 tbsp. l.
- Garlic - 1 clove.
- Salt, pepper - to taste.
Let's start by soaking the loaf in milk, after removing the hard crust from it. We only need the pulp.
At the same time, the loaf should not be fresh (preferably yesterday’s or let it lie in the air to dry).
If you take a completely fresh loaf, you will get dough, not bread soaked in milk.
I pour in a little milk and the loaf itself will begin to absorb moisture and swell.
When the loaf has stood in milk for 5-10 minutes, take it out, squeeze it lightly and add it to the minced meat. I have homemade minced meat, pork + beef, already with onions. If you don’t have onions, then take a small onion, grind it through a meat grinder or chop it in a blender and add it to the minced meat.
It is important that the onion is sufficiently chopped; if you just cut it, then it will end up in pieces in the cutlets and this is very much for everyone.
Place 1 egg there and squeeze out 1 clove of garlic (it’s here more for the smell than the taste). Mix everything thoroughly with a fork. A well-soaked loaf grinds effortlessly and easily mixes with minced meat.
Don’t forget to also add salt and pepper and mix the spices well. The minced meat should be homogeneous.
Let's start making cutlets. We try to take the same amount of minced meat. With quick movements, we transfer a piece of minced meat from hand to hand so that the air comes out of it and it becomes denser. And we form a cutlet out of it.
The shape can be round or oblong, it's up to you. Roll the workpiece in a thin layer of breadcrumbs.
So, one by one, put all the cutlets in a frying pan with a small amount of oil.
Fry over moderate heat, covered, on one side until nicely browned and then turn over to the other side. And also brown it.
We fry over moderate heat so that the inside of the cutlets is well cooked. If you fry on high heat, you will quickly get a golden brown crust, but they will be raw inside. But we don’t need that.
