Cutlets
Description
Ala-Too cutlets belong to Kyrgyz cuisine. Of course, they will require a bit more time than regular cutlets, but the result is worth it. You can use any herbs you prefer. The number of cutlets depends on the egg size—larger eggs yield fewer, but bigger cutlets. It's more convenient to shape the cutlets with wet hands. They can also be prepared in advance and frozen. Thaw them in the refrigerator so the fat inside doesn't melt. To make the meat mixture dense, it should be well beaten after mixing: lift the mixture above the bowl and throw it back in, repeating about twenty times. The breading should tightly cover the cutlets to help keep the fat inside. These cutlets go well with any side dish, or simply served with vegetables.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Mix the soft butter with chopped herbs. Roll into five balls and place in the freezer for one hour.
- 3
Step 3
Add grated onion and garlic to the minced meat. Season with salt and pepper.
- 4
Step 4
Cut the boiled eggs in half and remove the yolks. Place a small ball of butter in the first half of the egg white and cover with the second half.
- 5
Step 5
Divide the minced meat into five parts. Make a patty, place an egg on it, and shape into a cutlet.
- 6
Step 6
Mix the egg and cream. Dip the cutlet into the mixture.
- 7
Step 7
Roll in breadcrumbs.
- 8
Step 8
Heat the oil and fry the patties on all sides until golden brown.
- 9
Step 9
Transfer to a greased baking dish and bake in a hot oven at 200 degrees for 15 minutes.
- 10
Step 10
Remove and serve immediately.
- 11
Step 11
Done.