Cutlets in breadcrumbs
Description
The dish is prepared without unnecessary complications. My mom always made meatballs without breadcrumbs—simply frying them in a pan—and they always seemed delicious... So why do we even need this so-called breading? First, it seals the meat, preventing it from losing moisture, making the meatballs juicier. Second, since fat and moisture stay inside, they burn less. Third, they develop such an appetizing crispy crust that, as some say, "you could eat your heart out." So, go ahead and serve the finished dish.
Instructions
- 1
Step 1
Rinse the meat, remove the veins and films, cut into pieces.
- 2
Step 2
Blend in a blender or pass through a meat grinder twice.
- 3
Step 3
Add the minced onion and garlic.
- 4
Step 4
And also well-soaked bread in milk.
- 5
Step 5
Salt, pepper, and mix thoroughly.
- 6
Step 6
Form the patties and coat them in breadcrumbs.
- 7
Step 7
And prepare using your favorite method—for example, frying in oil on both sides until golden brown. Serve the patties hot, but they are also quite delicious the next day, cold. 😉