Minced cutlets
The taste of ground chops depends on several factors:
The first and considerable is a kind of meat.
I certainly do not recommend buying a ready
ground meat on trays -
You can be fooled.
It is most convenient to grind the chosen piece
meat in the store - in many meat there is such a service.
Less can be comfortable, But it is safe to grind them at home.
It is similar with ground - as with broth -
The tastiest are, When we make them from several species of meat,
and at least two: pork and beef,
But you can also add veal, or turkey meat.
Put the ground meat into a large bowl,
We add soaked in milk
and a broken roll (makes, that the cutlets are plump),
salt, we pepper.
It perfectly raises the taste of ground a pinch of cinnamon,
You can also add some dried parsley,
or a little thyme.
We add the whole egg and mix honestly - with the hand.
Finally, fry in gold, finely chopped onion
and we combine with a softened mass.
We form chops, patting them on all sides
and we coat in a breadcrumbs.
And in the pan, for well -heated fat.
When they brown on both sides,
We cover the pan with a lid
And we leave on low heat still on 10 minute,
There is nothing more terrible, like minced cutlets,
which are raw inside.
