Cutlets cooked in the oven are less labor-intensive than traditional ones, and even more useful.
Cutlets cooked in the oven are much easier to make than in a frying pan, experts from the 1000.menu resource say. Actually, the oven itself will do almost everything for you – at least the thermal part does not need to be controlled. In addition, cutlets prepared in this way are more useful, because they are less fatty.
Cutlets in the oven
minced meat – 500 g; potatoes – 2; onion -1; white bread – 70 g; milk – 50 ml; flour – 50 g; garlic 1 clove; vegetable oil; salt, pepper
We start cooking cutlets in the oven, of course, with minced meat. If not ready – skip the meat through a meat grinder. A mixture of beef and pork is ideal – 50 to 50.
Onion cut or chop in another way as finely as possible. We grate raw potatoes, but do not squeeze out moisture with starch from it – this will come in handy in the process. Soak white bread in milk to swell, then knead with a spoon into a homogeneous mass. We send all this to the minced meat, add a clove of garlic passed through a press, salt and pepper to taste. Mix thoroughly until smooth – better with your hands, they say that minced meat loves them.
With wet hands form patties. If desired, roll in breadcrumbs. Lubricate the baking dish with vegetable oil. We spread it on her cutlets. Preheat the oven to 180 degrees, place the mold with cutlets there, cover with foil and bake for 20 minutes in this way. Then remove the foil and bake for another 10 minutes. By the end of the cutlets should be browned – this is a signal of readiness. But make sure that they do not dry out – this will ruin the whole thing!
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