Description
I offer you the recipe of cutlets that differ from the familiar components of their products. I decided on these experiments cooking show, American chef Anne Burrell. It's not her original recipe, but only some of its subtleties that I decided to diversify burgers.
Ingredients
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Pork
0.5 kg
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Beef
0.5 kg
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Onion
450 g
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Olive oil
50 g
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Bread
200 g
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Milk
200 ml
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Parmesan
70 g
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Water
200 ml
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Garlic
2 tooth
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Salt
-
Black pepper
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Bread crumbs
200 g
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Vegetable oil
Cooking
Onions cut into cubes (not too large)
With white bread cut off crust, crumb should be about 200 g.
To divide into pieces in a bowl and cover with milk, leave to swell. I periodically stirred.
In a hot frying pan pour 50 g of olive oil, heat and add chopped onion.
After some time mix. When the onions slightly protushitsya, good salt; fry until cooked and a nice Golden color.
Meat clean from the films and lived to grind the meat. You can optionally add the garlic. I do differently - when put when not.
A status of ready bow - a nice Golden hue, one that does not zabolotivca, not crunches on the teeth and soft. Remove from the heat and leave to cool slightly.
Add the onions to the meat. Grind soaked bread. On the grinder, but you can knead by hand.
RUB on a small grater Parmesan cheese (ideally to RUB on the gear side, but it's very long and, as a rule, I flayed my fingers. But it is best for dishes, it turns out cheese grits). Add grated cheese to the stuffing.
Salt, pepper to taste.
Thoroughly knead all the ingredients until smooth. Minced turns, like, "heavy"
Now, portions pour in the water, then carefully knock the stuffing in a bowl with a spoon or spatula until smooth and then pour the next portion of water. You can add even more than 200 ml, the Mixture immediately becomes easier and more uniform.
You can fry. Hands every time before making the stuffing, dip in water, form patties and coat in breadcrumbs.
Put on a heated with oil pan and fry on a medium or slightly stronger than fire.
Fry until a nice Golden brown on both sides. During frying after each batch in the pan plaque dark brown, sticky consistency. I removed it with a wooden spatula. If this is not done, then the other party meatballs will stick to the pan and when turning they will break.
Ready!
All a pleasant appetite!!!
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