Cutlets ...
Once it was a fried piece of meat with a rib bone. Over time, everything has changed.
Those who went through the harsh school of our catering in college or in production, at the sight of this one word, involuntarily arise memories of these products from bread and meat. In the distant 70s, gray-haired academics from the pages of newspapers informed us that bread improves the structure of cutlets and their organoleptic characteristics. Yes, bread is added to cutlets, this is not a secret. The question is the quantity of bread and the forcemeat. Is bread so important? Is replacement possible?
Easy. We proceed to the manufacture of cutlets with buckwheat and egg.
• minced meat from beef and pork in a proportion of 50x50 (you can take other ratios of meat) - 300 g;
• one third of a glass of buckwheat, one hard-boiled egg and one onion;
• a few cloves of garlic, salt, seasoning for beef and grand masala to taste
• vegetable oil - 2 tablespoons;
• ketchup / lecho sauce - 3 tablespoons.
We put the minced meat in a deep cup and add seasonings and chopped onions to it.
Add a little salt and knead the minced meat with your hands.
After that, add chopped chicken egg, hard-boiled in advance, to the minced meat.
Buckwheat also needs to be boiled or take a little ready-made buckwheat porridge. Approximately 100 g for this amount of minced meat. You can, of course, put more buckwheat, making the cutlets completely dietary, but there is a danger that they will fall apart when frying.
Stir the minced meat thoroughly until smooth.
Divide the minced meat into 6 equal parts and sculpt small cutlets from them.
Among experts, disputes about the shape of cutlets do not subside. They say that they should be oblong. In our patties, the main thing is content, not form.
We take a large frying pan, pour vegetable oil into it and put it on medium heat. Here the ways of creating cutlets diverge a little.
If the cutlets are loose, it is better to roll them in flour or other breading. If the buckwheat is put a little and the minced meat sticks well, you can fry cutlets without prior preparation.
After 5 minutes of frying on one side, gently turn the patties and fry the other side. We will dilute in a glass of ketchup or lecho with a small amount of water and fill the patties. In this form, they need to be put out on low heat for 15-20 minutes and removed from the heat.
Cutlets with buckwheat and egg are ready. They have their own watering with tomato content. We serve them with a side dish of pasta, which perfectly perceives gravy with tomato. We decorate the dish with herbs and slices of pickled tomatoes.
Enjoy your meal!
