Heart cutlets
Description
The dish is prepared without unnecessary complications. Properly cooked offal is always delicious. For heart cutlets, I recommend using pork heart. You can also make them from chicken or beef heart, but pork heart is richer and at the same time tender. Basically, these cutlets are prepared just like any others: you make a mince, then fry them. But let's go step by step. Here is the recipe for heart cutlets: 1. Wash the heart, cut it into 4 pieces, remove all unnecessary veins, films, etc. Soak in water for an hour. 2. Meanwhile, finely chop the onion. Soak the bread roll in milk or water (whatever you have on hand), then squeeze it dry. Finely chop the fat as well. 3. Pass everything through a meat grinder: the heart, fat, onion, and soaked bread roll. 4. Add an egg to the mince, along with semolina, salt, and pepper. Mix well. 5. Shape the mixture into cutlets, coat them in breadcrumbs, and fry on both sides in sunflower oil. You can simply fry them until fully cooked, or after frying, transfer the cutlets to the oven and bake for about half an hour. 6. Baking in the oven makes the cutlets softer and juicier. Ready! Serve the heart cutlets hot, drizzled with sunflower oil. The dish is ready to be served.