How to cook breaded cutlets: these were served in Soviet canteens

During the Soviet era, you could have an inexpensive and tasty lunch in every canteen.

Cutlets were often taken as a second course. They were very tasty, and their crispy breading was especially popular.

The cutlets were made from beef, and soaked dark bread crumb was always added to the mince.

The products turned out to be filling and at the same time dietary.

The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova offered a recipe for those very same Soviet-style cutlets – like in the canteen.

What products will be needed:

• 600 g ground beef;

• 2 cloves of garlic;

• 300-350 g of black bread crumb;

• 3 onions;

• 3-4 tablespoons breadcrumbs;

• 1-2 pinches of ground hot pepper (black);

• vegetable oil, salt, water for soaking bread.

Preparation

Take the bread crumb, put it in a bowl and pour warm water over it – 5-6 tablespoons will be enough. After 2 minutes, mash the crumb and add it to the mince.

Peel all three onions and mince them, add the onions to the ground beef and bread.

Add the garlic cloves there, pressing them through a press. Now pepper and salt the mixture, then knead it thoroughly – and let it sit for about 20 minutes.

Form oblong or round cutlets from the mixture – at your discretion. Put a frying pan with oil on the fire.

Roll the cutlets in breadcrumbs and fry over moderate heat until browned on the bottom, then turn over and brown the other side.

Then place the cutlets on a baking sheet or in a form and cook until done in the oven at 170 degrees.

Steamed in the oven, they turn out juicy and dietary, because they are made from beef.

You don't have to fry them, you can bake them right away - these breaded Soviet-style cutlets will be even more dietary and healthy. Enjoy your meal!