Lung cutlets
Description
The dish is prepared without unnecessary complications. The patties have a somewhat unusual texture but are quite tasty, with a buttery flavor. They go well with any side dish, as well as fresh vegetables or greens. The patties can be cooked using a steamer. Serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making udder cutlets.
- 2
Step 2
Place the udder in a pot, cover with water, add salt, and cook over medium heat for 2.5 hours. Then add bay leaves and peppercorns, and cook for another 30 minutes. The udder should become tender. Drain the broth and let the udder cool.
- 3
Step 3
Cut the udder into pieces and pass it through a meat grinder with a fine grid or chop it in a blender.
- 4
Step 4
Break the egg into the bowl with the minced meat.
- 5
Step 5
Soak the bread roll in milk, let it sit for 5–10 minutes, then pass it through a meat grinder. Add it to the bowl with the minced meat and egg, and mix well.
- 6
Step 6
Peel the onion, chop finely, and add to the bowl with the minced meat.
- 7
Step 7
Season the minced meat with salt and pepper and mix thoroughly until uniform. Place the minced meat in the refrigerator for one hour.
- 8
Step 8
With bare hands, divide the minced meat into equal portions and shape them into patties. Completely coat the patties in breadcrumbs, then press them slightly to give a flat shape.
- 9
Step 9
Fry the patties over medium heat in a pan with heated oil, on both sides until golden brown, about 5-7 minutes per side, until cooked through.
- 10
Step 10
Done.