Like in a USSR school cafeteria: cooking delicious and aromatic cutlets in a frying pan
Many remember the taste of school cutlets. They were soft, aromatic and very tasty.
Their recipe can be easily repeated at home.
The main secret to a soft and tender texture is to use enough bread.
You should take about 200 grams of product per 500 grams of minced meat.
The bread should be dried, and it is advisable to cut off the crusts. It should be soaked in water for 10 minutes, and then squeezed out well.
You can mince it together with the minced meat and onion. For this amount of minced meat, you only need one onion. You can add pepper, salt and dried garlic to the taste.
The mixture needs to be thoroughly mixed and beaten a little so that the cutlets are more fluffy and tender.
Before frying, the cutlets must be rolled in breadcrumbs.
The preparation should only be placed on a preheated frying pan with oil.
