Cutlets, round rissoles, chopped schnitzels

1 serving


meat cut into pieces is passed through a meat grinder, combined with stale wheat bread soaked in milk or water, salt, pepper are added and passed through the meat grinder again. the mass is thoroughly kneaded, knocked out, divided into portions and panned in crumbs, giving them an oval-flattened shape with a pointed end - cutlets, round-flattened - collops, oval-flattened 1 cm thick - schnitzels. cutlets and round rissoles can be prepared with the addition of bulb onions (5-8 g) and garlic (0. 8-0. 5 g). the product is fried by the main method immediately before tempering. served with crumbly or viscous porridge, boiled pasta, mashed potatoes, stewed cabbage and poured with butter or red sauce, onion, tomato, sour cream