Medallions on a Bed of Onion Recipe
No matter how you prepare for big holidays, there is a situation when you have to quickly set the table, and the main dishes have already been eaten. And here the preparation of minced meat in the freezer can help out. It is already filled with everything you need. Small medallion cutlets are cooked very quickly, and with pickled onions they are also quite spicy. Medallions can be prepared right now and welcome guests at any time.
Servings
9
Cook Time
60minutes
Servings
9
Cook Time
60minutes
Ingredients
Medallions:
Side dish:
Breading:
  • 2tablespoons Starchwith a slide
  • 1teaspoon Paprika sweetwith a slide if there is smoked paprika-will give the aroma of barbecue
Instructions
  1. Prepare minced meat in the usual way, with the addition of onions and garlic at the discretion. Add salt, ground black pepper, egg white, dried herbs to taste, sour cream, semolina and ketchup or tomato sauce. Mix everything thoroughly.
  2. Put it in a food bag, form a roller with a diameter of 5-6 cm, lightly tamp it, whisking on the table. So the air will come out of the package and the mass will turn out dense (do not overdo it, do not beat too hard). Wrap the sausage tightly in a bag and put it in the freezer in a strictly horizontal position. While the mass freezes, we will salt and fill everything.
  3. If you decide to prepare such a billet for the future, prepare a breading for it. Combine two tablespoons with a mound of starch with sweet ground smoked paprika, 1 teaspoon with a mound. Stir and pour into a baking dish or jar. The mixture is dry and can be stored outside the refrigerator.
  4. At the right hour, remove the workpiece from the freezer until it has slightly moved away from the frost, peel and cut the onion into large rings. Choose the amount of it to your liking. It turns out very tasty and can serve as a side dish to the medallions.
  5. Carefully cut the workpiece into pieces 2-2.5 cm thick. Where necessary, adjust the edges, giving the shape of an oval medallion.
  6. Pour the prepared breadcrumbs onto a plate, put the cutlets there, helping with a thin spatula or knife, roll them on all sides. Shake off excess breadcrumbs.
  7. Pour vegetable oil into the pan, about 1 cm around the bottom, and preheat at medium temperature. You do not need a strong fire, the cutlets should warm up evenly and melt inside, if there is a high temperature, the edges will fry, and the raw minced meat will remain inside.
  8. When one side is lightly browned, flip and fry the other side. Now you can add the temperature, cover with a lid and bring to readiness for 3-4 minutes. The aroma of fried paprika is amazing, the starch breading makes the surface smooth and dense, and it does not burn like flour. At this time, roll the pre-chopped onion in the remaining breadcrumbs. Prepare salt, pepper, vinegar and spices to taste.
  9. Put the finished cutlets on a towel or napkin to dry the oil (you can cover them with a lid so that they cool down for a short time while the onion is cooking).
  10. Instead, fry the pan-fried onion in the remaining oil in a frying pan, sprinkle with all the spices, pour vinegar, mix a little and fry quickly on one side.
  11. Shake the pan and turn the onion with a spatula to the other side. Frying the onion will take 3-4 minutes, it does not need to be steamed for a long time, just brown it quickly and well in breadcrumbs and spices. At this time, you can prepare dishes for serving medallions.
  12. At the bottom of the prepared dish, put the onion from the Scorsese frying pan, and put the cutlets on it, as on a pillow, and sprinkle with parsley. The “medallions on the pillow” are ready! And believe me, you read longer than this dish was cooked (without taking into account the cooking method).
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