Basil cutlets
Everyone loves cutlets. But for many people, this dish seems ordinary and banal. But what if you try to give it a new twist by adding aromatic herbs? I'm sure you'll love it! I used basil, but you can successfully add parsley, cilantro, rosemary, etc. It all just depends on your imagination and preferences.
Constituents:
- minced meat (fat pork + beef) - 650 g .
- stale white bread - 100g .
- milk - 130 ml
- onion - 1 piece
- garlic - 2 cloves
- basil (or other herbs to taste) - 3-4 sprigs
- salt, freshly ground black pepper
- vegetable oil for frying
Cooking basil cutlets:
Make minced meat from pork and beef.
Cut off the crusts from the bread and soak the crumbs in milk for 5-10 minutes, then knead without pouring out the milk.
Peel the onion and garlic and chop finely.
Strip the leaves off the basil and chop finely.
Heat a few spoonfuls of vegetable oil in a skillet, fry the onion until soft, about 5 minutes, and place on a plate.
Mix the minced meat with the kneaded bread, cooled onion, garlic, basil, salt and pepper.
Mix the minced meat and baste it. To do this, place the mince on the table, gather it into a lump, lift it 30-40 cm and drop it onto the table with force. Repeat this procedure until the mince stops falling apart into lumps - this usually takes 7-10 minutes. From well beaten minced meat you can safely mold cutlets and lula kebabs, they will not fall apart when cooking.
Then, wetting your hands in warm water, form oval, slightly flattened cutlets.
Heat the vegetable oil in a skillet and place the cutlets 2 cm apart and fry over medium heat, turning occasionally to avoid burning, for 8-10 minutes.
Fry over medium heat, turning occasionally to avoid burning.
Then cover the pan with a lid and over low heat, cook the cutlets until cooked through (5-7 minutes).
Let the cutlets "rest" under a piece of loosely covered foil for about 10 minutes before serving.
Serve with your favorite side dish. Very tasty with spaghetti or mashed potatoes.
Bon appetit!
