Novosibirsk-style cutlets
Description
The recipe won't take much time. Novosibirsk-style cutlets are very tasty. Essentially, they are regular cutlets coated in a complex breading made from cubes of white baton. It's better to use yesterday's baton so it doesn't crumble when cut. The minced meat mixture does not include bread or breadcrumbs. Serve hot.
Instructions
- 1
Step 1
To prepare the dish, grind the beef through a meat grinder until it becomes a homogeneous mince. You can also use store-bought minced beef.
- 2
Step 2
Add finely chopped onion to the minced meat.
- 3
Step 3
Add salt and spices to taste to the mixture. I used a blend of ground peppers, paprika, and dried rosemary.
- 4
Step 4
Mix the mixture well, adding 0.5 cup of drinking water. This will make the patties juicy. The meat absorbs water well. The patties are easy to shape. Form a patty from the resulting mixture and coat it in flour.
- 5
Step 5
Cut the loaf into small cubes. It's better not to use the crust of the loaf for breading, as it burns first during frying.
- 6
Step 6
Dip the patty in flour, then into beaten egg, and finally coat it with breadcrumbs, making sure the bread cubes completely cover the patty on all sides.
- 7
Step 7
Fry the patties in a pan on all sides until fully cooked. I covered the pan with a lid so that the inside of the patties steamed thoroughly and wasn't raw. Cook over low heat to prevent the bread from burning. For extra assurance, place the fried patties on a baking sheet and keep them in a preheated oven at 200°C for 5–10 minutes. This way, you can be absolutely sure the patties are fully cooked.
- 8
Step 8
Serve the cutlets on lettuce leaves or with any side dish, vegetable salad.