Juicy and fluffy cutlets can be obtained even without adding chicken or quail eggs. The dish will turn out delicious and aromatic, it will perfectly complement any chosen side dish: porridge, pasta, baked or stewed vegetables. But the best option would be mashed potatoes, along with pickled cucumber.
It is advisable to bread minced meat blanks in crushed breadcrumbs or flour before frying so that a ruddy crispy crust appears on their surface. Serve the dish hot or warm, if necessary, reheating in a pan or in the microwave.
The taste of the cutlets can be varied as desired by adding various spices and herbs. So that they do not disintegrate during frying (after all, there will be no eggs in the composition), the minced meat must be thoroughly kneaded to thin threads, as for making lala kebab.
Ingredients:
Minced meat - 400 g
Bulb onions - 0.5 pcs.
Garlic - 1 clove
Bread crumbs - 80 g
Vegetable oil - 100 ml
Salt and pepper to taste
Preparation:
1. Making or purchasing minced meat and chilling it is a must!
2. Peel the onion and garlic clove, rinse in water. Cut the onion in half; only half of the root crop is needed. Grate both the onion and the garlic directly into a bowl of chilled minced meat. Season with salt and pepper. Mix gently and begin to drive air into it, lifting and throwing back into the container. This is best done by placing the bowl in the sink to avoid multiple splashes. Such manipulations are carried out only with chilled minced meat, therefore, when heated, it should be placed back in the refrigerator for a while. After that, start beating again and continue until thin whitish threads form in it.
3. As soon as this happens, you can make blanks. Moisten your palms in water and pinch off some of the minced meat, form a rounded oval blank and roll it in breadcrumbs. If desired, ground paprika, hot peppers and other spices are added to the crackers.
4. Heat a frying pan on the stove, turning on maximum heat, and pour vegetable oil into it. Reduce heat to medium and put cutlet blanks in butter. Fry on one side for about 2-3 minutes. If the oil is not preheated and the workpieces are placed in it, then the breadcrumbs will absorb the fat and stick off the minced meat, instantly burn and the cutlets will turn out dark, ugly in appearance.
5. Then reduce the heat to minimum and turn the workpieces to the other side. Fry for about 4-5 minutes until golden brown.
Serve the juicy and ruddy cutlets warm along with fresh herbs, sauces, vegetable salad.
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