Schnitzel fish "virgin"

1 serving


Prepared pollock fillet (without skin and bones) and bulb onions are passed through a meat grinder. Add milk, spices. Everything is thoroughly mixed, then knocked out. The cakes are moulded, a piece of butter is placed on the middle of each, breaded in sifted wheat flour and wetted in beaten egg. Schnitzels are fried in a pan hot with oil, brought to readiness in an oven in serving pans.