Rabbit and chicken cutlets

Rabbit fillet and chicken fillet are thoroughly washed, remove coarse films and veins, and cut into pieces of arbitrary size depending on the diameter of the neck of the meat grinder. The prepared meat is passed through a meat grinder twice, this will allow you to achieve maximum tenderness of the finished dish.

Peel the onion from the husk, rinse and, if necessary, cut into slices. Skip the onion along with the minced meat when re-grinding. If desired, the onion can be cut with a knife, trying to grind the product into crumbs as much as possible.

Garlic is also cleaned and crushed in any convenient way (by passing through a meat grinder, grating or chopping with a knife).

Dried wheat bread, preferably without crusts, pour warm water or milk. Leave the mixture to swell. The mass is ready when the crackers are completely softened and absorb maximum liquid. The finished bread crumb is passed through a meat grinder simultaneously with the meat during the second processing.

In a large bowl, combine the minced meat with bread and vegetables, beat in the egg and mix thoroughly. Add spices if desired and be sure to add salt. All the components are well kneaded, and then the minced meat is beaten off on the surface of the table. The procedure will allow excess air to escape and give the cutlets a shape.

Pour cold water into the container and moisten your hands in it so that the minced meat does not stick. We divide the mass into small portions - blanks for future cutlets. Continuing to periodically moisten the palms, each portion is formed into a ball, and then we mold a cutlet of the desired shape (round, oblong with one pointed end or a brick).

The resulting cutlets are generously breaded in wheat breadcrumbs and fried in a hot frying pan with vegetable oil. Fry on each side for 5-7 minutes until a beautiful golden brown crust forms. Remove from the heat, remove the remaining oil with a paper towel. Serve hot with your favorite side dish and sauce.

Bon appetit!