Composition / ingredients
Step-by-step cooking
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It is better to take the meat fatter and cut into small cubes. It is better to cut smaller: after all, no one likes cutlets and large pieces. Now peel the onion with garlic and finely chop. Salt the meat and mix with spices, onion, garlic and egg.
By the way, I have a little secret – I always add potatoes to cutlets. One raw potato per kilogram of meat and cutlets turn out to be more "durable" and incredibly tender. Believe me: there are no foreign smells, no taste of potatoes – only lighter, tender meat.
Now cover the mixture with a lid and set aside in the refrigerator – the chopped cutlets will turn out juicy, and there will be time to prepare snacks. After a couple of hours, fry the cutlets in breadcrumbs in a frying pan, put them in a saucepan and simmer under a closed lid for 10-15 minutes.
We sprinkle the ready–made cutlets with herbs and serve them to the guests - there is no better treat for hungry guests.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Breadcrumbs - 347 kcal/100g
