Large Variegated Cutlets
by Editorial Staff
Large variegated patties are actually small casseroles of minced meat, cheese, and vegetables. All of these additions make them soft, juicy, and delicious.
Cook: 1 hour
Servings: 6
Ingredients
- Mixed minced meat – 500 g
- Tomatoes – 2 pcs.
- Hard cheese – 150 g
- Bulb onions – 1 pc.
- Garlic – 3 cloves
- Parsley and dill greens – 0.5 bunch
- White stale bread – 1 slice
- Egg – 1 pc.
- Breadcrumbs – 100 g
- Vegetable oil – 1 tbsp
- Ground black pepper – to taste
- Salt to taste
Directions
- Peel the onion and garlic. Wash the tomatoes and herbs. Soak the bread in water and squeeze.
- Finely chop the onion and herbs, squeeze the garlic. Cut the tomatoes and cheese into small cubes. (For color, I took one yellow tomato.) Combine minced meat, bread, egg, onion, garlic, herbs, tomatoes, and cheese. Season with salt and pepper, mix well.
- Form large cutlets from the resulting mass. Dip them in breadcrumbs and place the colorful cutlets on a greased baking sheet covered with parchment. We put the baking sheet in an oven preheated to 180-190 degrees for 35-40 minutes.
- Any side dish is suitable for large variegated cutlets.
Bon Appetit!
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