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Classic cutlets
Description
Everything, as grandmothers taught: a mixture of two types of minced meat, bread soaked in milk for splendor - and no proteins!
Cooking
Step 1
Cut off the crusts from the bread, cut the crumb into pieces and soak it in cream or milk for 7–10 minutes. Finely chop or grate the onion, chop the garlic.
Step 2
Cut the beef and pork into medium pieces, pass through a meat grinder.
Step 3
Using your hands, mix the minced meat with the onion-garlic mass, adding bread with milk, yolks and 3-4 tbsp. l. water. Salt and pepper.
Step 4
Beat the minced meat, collecting it into a ball and throwing it with force on the work surface. After 5–7 min. beating the minced meat should stop flying into pieces. Cover it and place it in the refrigerator for 30 minutes.
Step 5
With wet hands, form round plump patties. Roll them in flour, shake off the excess.
Step 6
Heat oil in a large heavy-bottomed skillet. Fry the cutlets over high heat on both sides until golden brown, then bring to readiness over low heat under the lid, turning from time to time.
Ingredients
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