Cutlets with whole grain bread
Description
The dish is prepared without unnecessary complications. After discovering this recipe through years of experimentation, I now cook meatballs only this way! Pay attention that the bread must be stale – any fresh bread makes the mince unpleasantly sticky. Read the step-by-step recipe, in which I'll share the secret of perfect meatball browning. The finished dish can be served at the table.
Instructions
- 1
Step 1
It's better to use mixed minced meat; I use homemade: 60% beef and 40% pork without excess fat. Add finely chopped onion to the minced meat, slightly crushed after chopping. Season the meat with salt and pepper, and add a teaspoon of sugar—this makes the patties tastier.
- 2
Step 2
Stale whole wheat bread, with the crusts removed, soak in cold water. After a few minutes, gently squeeze out the excess water and add the bread to the meat mixture. Knead the mixture thoroughly and beat it several times.
- 3
Step 3
With wet hands, shape medium-sized round patties. Place the patties into a baking dish and make a small indentation on top of each patty. This technique prevents the patties from rising too much in the center, allowing them to cook evenly. Bake the patties in a preheated oven at 180°C until they develop a golden crust and release clear juices when pierced.
- 4
Step 4
The tastiest cutlets are served fresh off the pan, hot and juicy. They can be served with any side dish.