No matter how you prepare for big holidays, there is a situation when you have to quickly prepare for the table, and the main dishes are already eaten. And here can help out the preparation of minced meat in the freezer. It is already filled with everything necessary. Small cutlets-medallions are very quick to cook, and with pickled onions, it is also quite piquant. Medallions can be prepared now and meet guests at any hour.
1teaspoonPaprika sweetwith a slide if there is smoked paprika-will give the aroma of barbecue
Prepare the minced meat in the usual way, with the addition of onions and at the discretion of garlic.
Add salt, black pepper, egg white, dried herbs to your taste, sour cream, semolina and ketchup or tomato sauce.
Mix everything thoroughly.
Pack in a food bag, form a roller with a diameter of 5-6 cm, lightly tamp, beating on the table. So the air will come out of the package and the mass will be dense (do not overdo it, do not beat too hard).
Tightly twist the sausage in the package and put it in the freezer in an exactly horizontal position. While the mass will solidify everything will be salted and refueled.
If you decide to make such a preparation for the future, prepare breading for it.
Two tablespoons with a hill of starch combine with sweet ground smoked paprika, 1 teaspoon with a hill.
Mix and pour into a tray or jar. The mixture is dry and can be stored outside the refrigerator.
At the right hour, get the workpiece from the freezer until it departs a little from the frost, peel and cut into large rings of onions. Choose the amount of it according to your taste. It turns out very tasty and can serve as a side dish to the medallions.
Carefully cut the workpiece into pieces with a thickness of 2-2.5 cm. where necessary, correct the edges, giving the shape of an oval-medallion.
Pour the prepared breadcrumbs on a plate, put the cutlets there, helping with a thin spatula or knife, roll them on all sides.
Shake off excess breading.
Pour vegetable oil into the pan, about 1 cm around the bottom, and heat at an average temperature. Do not need a strong heat, the cutlets should evenly warm up and melt inside, if there is a high temperature, the edges will be fried, and the raw minced meat will remain inside.
When one side is lightly browned, turn over, and fry the other side.
Now you can add the temperature, cover with a lid and bring it to readiness for 3-4 minutes.
The aroma of roasted paprika is fabulous, the starch breading makes the surface smooth and dense and it does not burn like flour.
At this time, roll the pre-sliced onions in the remaining breading. Prepare salt, pepper, vinegar, and spices to taste.
Put the finished cutlets on a towel or napkin to dry off the oil (you can cover them with a lid so that they do not cool down for a short time while the onion is cooking).
Instead, put the breaded onion in the remaining oil in the pan, sprinkle with all the spices, pour over the vinegar, mix a little and quickly fry on one side.
Shake the pan and turn the onions with a spatula to the other side. Roasting the onion will take 3 to 4 minutes, it does not need to be steamed for a long time, just quickly and well browned in breading and spices.
At this time, you can prepare dishes for serving medallions.
On the bottom of the prepared dish spread from the pan "Scorcese" bow, and at him as a pillow, to lay out cutlets, sprinkle with parsley.
"Medallions on the pillow" are ready!
And believe me, you read longer than this dish was prepared (without taking into account the preparation).