Cutlets on the Grill with Spicy Sauce Recipe
Tender and juicy cutlets, “dressed” in zucchini, are grilled. A great addition to dinner at the dacha will be a sauce of baked pepper. Wooden skewers must first be soaked in water.
Lunch Second Breakfast
Picnic Food Dishes
Turkey minced meat
Seasoning (Provencal herbs)
pinch, for sauce
Mix 2 tablespoons of vegetable oil, a pinch of salt and Provencal herbs.
Cut the peeled zucchini into thin slices using a vegetable peeler and marinate in a mixture of oil and herbs.
Peel the pepper, cut it coarsely and bake it on foil until dark spots form. Then cover the baked hot pepper with a film and leave for 30 minutes. Then remove the skin and cut it into small pieces.
Fry the finely chopped onion. put half of it in a small thick-walled frying pan, add the carrots grated on a fine grater to the second half and continue to fry.
Pour boiling water over the tomato, leave for 30 seconds and remove the skin. Finely chop and add to the set aside onion.
Add chopped baked pepper to the tomatoes, boil over low heat until the desired consistency of the sauce, salt, add paprika, add a pinch of sugar.
To the minced meat, add semolina, fried carrots and onions, salt and pepper to taste. Carefully knead, put in the refrigerator for at least an hour.
We form cutlets on skewers, “dressing” them in slices of pickled zucchini.
Fry the cutlets on skewers and the remaining zucchini strips.
Serve the sauce with baked pepper.
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