Summer cutlets. That's what I call them. Delicious and very simple.
The cutlets are very juicy and tender! And we like a lot more than just meat ones.
How to cook:
I always make minced meat mixed. Today I have veal and chicken fillet. Grind in a meat grinder. I left a little chicken fillet without chopping. I'll add it later.
In addition to meat, I also send potatoes, carrots, onions and, of course, zucchini to the meat grinder. I add a few slices of bread (I poured them over with milk, then squeezed them out).
I also add garlic, salt, pepper and an egg to this. Cut the remaining chicken fillet into small pieces and add to the minced meat. I mix everything well.
Minced meat turns out to be more juicy than for regular meat cutlets. It should be so.
If the minced meat is too liquid (it depends on the juiciness of the vegetables), you can add a little dry bread (I rub it on a grater). I never add flour or semolina to these cutlets.
What minced meat should be can be clearly seen in my short video:
With wet hands I form cutlets and fry them in a pan with heated oil. Just a little. You do not need to bring it to readiness.
I put the cutlets in a suitable container, pour some water on the bottom, on top - a few pieces of butter. Cover with a lid and put in the oven, preheated to 200 degrees, for 20 minutes.
In 20 minutes, the cutlets are ready! Serve with any side dish. My boys love them just as much when cold with a slice of fresh bread. Delicious!
RECIPE:
• Chicken fillet - 600 g
• Veal - 300 g
• Zucchini - 350-400 g
• Onions - 1-2 pcs.
• Carrots - 1 pc.
• Potatoes - 150 g
• Bread (white) - 4-5 chunks.
• Milk - 50 ml
• Garlic - 2-3 cloves.
• Egg - 1 pc.
• Butter - 2-3 tsp.
• Ground black pepper
• Salt