I always wanted to learn how to cook cutlets like in the cafeteria, which all schoolchildren remember. GOSTs previously did not allow much experimentation, and dishes in the USSR always turned out with excellent taste. A neighbor introduced me to the cooking method. I also want to share with you. After all, everything is so simple there that I can’t even believe it!
Material content: [show]
Classic cutlets, like in a canteen of the Soviet era
Cooking time: 90 minutes.
Servings Per Container: 10.
Caloric content: 150.2 kcal.
Food basket:
the back of the veal – 1 kg;
onions – 500 g;
egg – 1 pc.;
white bread in loaves – 350 g;
milk – 150 ml;
bread crumbs – 1 glass;
lean oil – 100 ml;
water – 150 ml.
For information! In the Soviet canteen, bread was never spared for better digestibility of food by the body.
Step-by-step instruction:
Cut veins and film from a piece of veal. Rinse with tap water and pat dry with napkins. Cut into large cubes.
Remove the husk from the onion, rinse and divide into 4 parts.
Crumble the bread a little and pour over the milk. Leave for a quarter of an hour until it swells.
Pass the prepared foods through a meat grinder.
Add black pepper, egg and salt.
Mix thoroughly with your hands, be sure to beat at the end in pieces against the bottom of the bowl.
Form the cutlets as in the school cafeteria slightly elongated.
Fry, roll in breadcrumbs, over high heat until a stable crust, without a lid.
Put the products on a sheet, pour warm water and place in an oven preheated to 200 degrees for 45 minutes until the liquid evaporates.
Ingredients
1 kg Back of veal
500 g Onion
1 PC. Egg
350 g White bread
150 ml Milk
1 cup Breadcrumbs
100 ml Vegetable oil
150 ml Water
Step-by-step instruction:
Cut veins and film from a piece of veal. Rinse with tap water and pat dry with napkins. Cut into large cubes.
Remove the husk from the onion, rinse and divide into 4 parts.
Crumble the bread a little and pour over the milk. Leave for a quarter of an hour until it swells.
Pass the prepared foods through a meat grinder.
Add black pepper, egg and salt.
Mix thoroughly with your hands, be sure to beat at the end in pieces against the bottom of the bowl.
Form the cutlets as in the school cafeteria slightly elongated.
Fry, roll in breadcrumbs, over high heat until a stable crust, without a lid.
Put the products on a sheet, pour warm water and place in an oven preheated to 200 degrees for 45 minutes until the liquid evaporates
