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 Cutlets "Semi-Potato" Recipe
I really liked the cutlets - tender, juicy, fast and inexpensive. The recipe is lazy, but the result is wonderful!!! I would never have thought that cutlets in such proportions could be so delicious!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Bavarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Bavarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into cubes and fry in vegetable oil. Potatoes in a uniform (necessarily) boil until tender and peel hot. Pass pork, beef, onions (along with the oil on which they were fried) and potatoes through a meat grinder.
    Cut the onion into cubes and fry in vegetable oil. Potatoes in a uniform (necessarily) boil until tender and peel hot. Pass pork, beef, onions (along with the oil on which they were fried) and potatoes through a meat grinder.
  2. Season with salt and pepper. Knead very well - the consistency of the cutlets depends on it.
    Season with salt and pepper. Knead very well - the consistency of the cutlets depends on it.
  3. Cooking cutlets.
    Cooking cutlets.
  4. We roll the cutlets in flour, dip them in egg and roll them in breadcrumbs - I rolled them in flour for batter and dipped them in egg. Fry over low heat, on both sides, in preheated oil until tender, without covering with a lid.
    We roll the cutlets in flour, dip them in egg and roll them in breadcrumbs - I rolled them in flour for batter and dipped them in egg. Fry over low heat, on both sides, in preheated oil until tender, without covering with a lid.
  5. The cutlets are ready. I liked both warm and cold.
    The cutlets are ready. I liked both warm and cold.
  6. Bon appetit.
    Bon appetit.
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