Meatball cutlet from minced meat
The dish is prepared without unnecessary complications. Making brizol requires some skill, but if you frequently work with dough and are adept at rolling even the most delicate types, brizol won't give you much trouble. So, let's get started!
Use any kind of minced meat you prefer—chicken brizol will turn out more diet-friendly, while pork will make it juicier. As for grinding the meat twice through a mincer, you're free to decide. Some prefer finely minced meat (and indeed, it cooks more evenly), while others like a coarser grind. I personally prefer the finer texture.
Add an egg, salt, and pepper to the minced meat, mix it thoroughly, and beat it well. Divide the mixture into several balls, according to how many brizols you want to make. The number will depend on your frying pan—smaller pans mean more balls. It's easier to cook brizol on a small pan. On average, 0.5 kg of minced meat yields about five brizols.
Sprinkle your cutting board with flour and place a meat ball on it. Now shape it into a flat patty, trying to make the edges as even as possible. You can do this by hand or with a rolling pin. For easier handling, you can also use plastic wrap or cling film—rolling the meat between sheets makes the process simpler. Feel free to experiment! In the end, you should have a thin patty, about 2–3 mm thick.
The more flour the meat absorbs, the easier it will be to shape the patties. However, using too much flour will result in tough, sole-like patties instead of tender brizols, so be careful not to overdo it.
In a bowl, beat an egg with a teaspoon of milk and a pinch of salt, then pour it into a wide, shallow plate. Carefully transfer the patty onto the plate, coating it with the egg mixture, and then gently place it into a preheated frying pan with a small amount of oil. Cook over medium heat. Fry one side, then very carefully flip it over with a spatula. The brizols should be well-cooked but not burnt, so keep an eye on the temperature.
Place the cooked brizol onto a clean plate. Put the following ones on top, stacking them. That's almost it! Now, add a bit of filling into each brizol—this could be fresh or marinated vegetables with white or tomato sauce—then fold them in half or roll them into a tube shape.
However, brizols are also delicious without any filling. You can place them on slices of bread, sprinkle with herbs, and serve with a salad or tea.
And that's it—these simple brizols are ready to serve.
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