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Print Recipe
Cutlets in a Breaded Mixture with Turmeric Recipe
Almost a standard recipe for standard cutlets. There are many similar recipes on the site, but I met this breading recently on the Internet. I decided to share it with you, dear cooks.
Cook Time 60 minutes
Servings
Ingredients
For minced meat:
For breading:
Cook Time 60 minutes
Servings
Ingredients
For minced meat:
For breading:
Instructions
  1. To prepare the cutlets, we need bread (150 gr.) and water.
    To prepare the cutlets, we need bread (150 gr.) and water.
  2. Onions (1 PC.) cut into cubes, add to the pan melted butter (2 tablespoons). Passer the onion until light Golden brown.
    Onions (1 PC.) cut into cubes, add to the pan melted butter (2 tablespoons). Passer the onion until light Golden brown.
  3. In the chopper bowl of the chopper, add the browned onion, soaked in water and pressed bread. Punch the mixture until smooth. Add nutmeg (1/2 tsp), add garlic powder (1 tsp). Add salt and pepper to taste. Mix the minced meat and beat it off.
    In the chopper bowl of the chopper, add the browned onion, soaked in water and pressed bread. Punch the mixture until smooth. Add nutmeg (1/2 tsp), add garlic powder (1 tsp). Add salt and pepper to taste. Mix the minced meat and beat it off.
  4. For breading:You can use a ready-made breadcrumbs mixture, you can prepare it yourself. Add turmeric to the breadcrumbs (edit the amount to your liking). The mixture is stirred. Form the cutlets, then roll in the breadcrumbs mixture. Cutlets, due to the addition of turmeric to the breading mixture, will turn a light Golden color when fried.
    For breading:You can use a ready-made breadcrumbs mixture, you can prepare it yourself. Add turmeric to the breadcrumbs (edit the amount to your liking). The mixture is stirred. Form the cutlets, then roll in the breadcrumbs mixture. Cutlets, due to the addition of turmeric to the breading mixture, will turn a light Golden color when fried.
  5. Put the formed cutlets in a frying pan, add vegetable oil.
    Put the formed cutlets in a frying pan, add vegetable oil.
  6. Fry the cutlets on both sides until tender. Readiness to check by pressing the fork on the cutlet. When ready, clear juice should be released.
    Fry the cutlets on both sides until tender. Readiness to check by pressing the fork on the cutlet. When ready, clear juice should be released.
  7. Garnish cutlets to taste (mashed potatoes, buckwheat or pea porridge, boiled rice, pasta, etc.)Bon appetit!
    Garnish cutlets to taste (mashed potatoes, buckwheat or pea porridge, boiled rice, pasta, etc.)Bon appetit!

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