Today I'm going to tell you how I make Bessarabian cutlets. Well, what can I say, everyone loves tasty cutlets. But they do not always turn out well. There are many nuances, I will share my experiences. The best and tastiest cutlets are made from minced meat, which you made yourself. The ideal combination of ground pork and beef. Beef will give flavor and smell, pork juiciness and beautiful appearance.
Ingredients:
Ground beef and pork 500 grams
onions 250 grams
crustless bread 100 grams
salt, black pepper to taste
egg 1 unit
In addition to good minced meat, it is important to add finely chopped onions, stale bread, soaked in water. The skin is better to cut off. And it is always important to add some water to the mince. Milk is not good for cutlets, even on excellent pans will stick and burn. If you want, you can add a little sour cream for juiciness and taste. Do not put a lot of eggs in the cutlets, this will make them tough, strange as it may seem. If you cook for a special occasion, I recommend that you put only the yolk of the egg. But it will affect the taste and quality of the product. It is not necessary to add garlic; I know hostesses who put garlic in everything. For spices, the cutlet needs only salt and black pepper or a mixture of peppers. You can grind it in a mill, it will be better and more fragrant. Minced meat should be mixed thoroughly and beaten 6-7 times. Then it will be perfect. Stuffing needs to stand for a while, at least 40 minutes in the refrigerator. The flavors will mingle and defragment.
It's important to fry cutlets in a good pan, preferably with a good non-stick coating, and it is necessary to heat the pan. There are excellent vegetable oils, such as burdock oil. It is ideal for frying. For fish and cutlets. But any odorless vegetable oil will do.
Fry the cutlets on both sides, first on a high heat and then on medium. You can put them in a cauldron and stew there, slightly salting the water. You do not need a lot of water. It is important not to miss the point of boiling water in the process, add a little. It is good to simmer the cutlets on low heat for 45 minutes. If they are large, you can 55 minutes.
We often make some, we like them fresh. Right in the skillet we slather them, add 200 g of water and stew for 45 minutes. The photo is of a small skillet. We cooked for dinner and put the rest in a pot. For the next day, I like it cold. That's for my taste. Look, everything is very simple. I will say it again, you should not add a lot of spices, I know people who add, well, everything that is from spices. But why? It will not smell like meat, I think this is unacceptable. Cutlets turn out juicy, deliciously tender and battered. Well, it's Bessarabian cutlets.) Good luck, dear colleagues. And in life and in your kitchen)
