Mutton and beef cutlets
According to this recipe, you will get very tasty cutlets from mutton and beef, which can be served even on the festive table! It is difficult to determine who was the first to prepare this dish, so we attributed it to international ones.
Cutlets are usually a meat product made of minced meat in the form of flat cake. In a word côtelette, the French call the rib meat on the carcass of a pig (côte – rib), so the connection between cutlets and meat is not accidental. But they can be prepared not only from meat and not just meat.
Our present recipe is an excellent candidate for the role of an introductory dish for those who know mutton badly or do not know at all. In combination with the usual beef, this meat is perceived even easier. Try to make such delicious cutlets in the oven!
- mutton – 300 g;
- beef – 200 g;
- milk – 100 ml;
- rye bread – 40 g;
- onion – 1 pc;
- potatoes – 1 pc;
- egg – 1 pc;
HOW TO COOK CUTLETS OF MUTTON AND BEEF
Slightly cut both kinds of meat.
Soak bread slices in milk.
Prepare vegetables. Peel onion and potatoes, rinse, cut into 4 pieces.
Vegetables and meat grind in a meat grinder (or blender, but not too finely), the soaked bread, add to the same.
In the resulting mince add egg, pepper, salt, mix well.
Cover the baking sheet with foil or parchment, mold the flat cakes with wet hands from the minced meat, lay them out, put on each piece of butter. When forming cutlets, moisten your hands with water, so the minced meat will not stick to your hands.
Bake cutlets in a preheated to 180-200 degrees oven 40-50min.
Serve cutlets of mutton and beef to the table hot, with or without garnish.
As a garnish for this dish perfect vegetables, rice and various types of noodles and sauces.