Many of those who lived during the Soviet era remember with nostalgia the cutlets that were served in canteens back then.
We tell you how Soviet chefs prepared cutlets and what they added to them.
How cutlets were prepared in Soviet canteens
Firstly, in Soviet catering establishments, quite a lot of bread (up to 40%) was added to the cutlet mince.
Secondly, the cutlets were fried not in frying pans, but in ovens. Therefore, it is impossible to cook such cutlets at home.
But if you still decide to try it, we present to your attention the recipe.
For a kilogram of pork or beef mince you need 400 grams of rye bread or loaf, 200 grams of onion, two or three cloves of garlic, a glass of water, milk or broth and a handful of breadcrumbs. Add salt and pepper to taste.
