Cutlets in batter
Description
The recipe won't take much time. We're already used to frying meat, fish, vegetables, and even fruits in batter, but this is far from the full list of its possible uses. Cutlets in batter are an original and delicious dish. In this case, the batter works similarly to breading—it prevents the cutlets from losing precious moisture, making them juicy and tender! Essentially, these cutlets resemble chebureki or fried meat-filled pastries, except they contain very little dough and plenty of filling. So meat lovers will surely appreciate this simple recipe for cutlets in batter. The only downside to this dish is that it disappears very quickly. Keep that in mind and make extra. Serve hot.
Instructions
- 1
Step 1
Wash the meat, pat dry. Remove veins and membranes. Cut into small pieces.
- 2
Step 2
Blend in a blender or pass through a meat grinder twice.
- 3
Step 3
Add finely chopped onion and garlic pressed through a garlic press.
- 4
Step 4
Crumble the bread, well-soaked in milk, into the meat mixture, add salt, pepper, and mix thoroughly.
- 5
Step 5
Prepare a batter from eggs, sour cream, and flour. Don't forget to salt it! :)
- 6
Step 6
Form small patties from the minced meat and dip them into the batter, making sure it evenly coats the patty on all sides. To make the process easier, you can use two tablespoons.
- 7
Step 7
Heat a skillet with vegetable oil and place the patties in it. Cook over high heat for 3-4 minutes, then flip, reduce the heat, and cover the skillet with a lid. Continue cooking the patties until done, for 7-10 minutes, then transfer them to a serving dish or individual plates.