In our family, no one likes cheese. Only I have a real passion for her. One day, preparing a snack for my husband for a hunting trip, I decided to"make a joke". In the middle of the day, a call: People ask what you put in the cutlets? (they usually put everything they bring on the common table). The recipe was to the taste of absolutely everyone, although there was enough food of all kinds. Since then, I've been serving these encore cutlets at home. Delicious, fluffy, with a crispy crust and tender inside. When cold, they are also good, especially if cut lengthwise and put on bread.
Cut the meat into small pieces. As you can see in the photo-there was quite a lot of fat in this piece.
Vegetables and meat skip in the meat grinder. In the minced meat, mix 1/3 Cup of breadcrumbs, pour 1/2 tsp salt, 1 tsp ground pepper mixture.
Chop the cheese into a small cube. Put it to the mince. Break the egg carefully, so as not to drain all the protein, this will make the cutlets even more tender. I don't put some of the protein in, save it for another dish, or make a face mask.
Knead the minced meat, beat it a little, tossing it in a bowl. Pour the breadcrumbs into a convenient container. Turn the oven on 190 degrees lower and upper heating.
Form medium-sized cutlets of an oblong shape, slightly crumbling in breadcrumbs. Spread the cutlets on a baking sheet. I got 5 more cutlets, put them in the freezer. If the farm has a silicone baking Mat, you can add 2 tsp of sunflower oil.
Put a baking tray with cutlets on the middle level of the oven. Baking time45-50 minutes, depending on the characteristics of the oven.
Remove the pan with cutlets from the oven and serve with a hot side dish (I have harmful, but delicious pasta). This time we also opened a jar of pickles. Enjoy yourself and please your loved ones!