Homemade breadcrumbs

Probably, every housewife was taught by her mother or grandmother to cook traditional cutlets in breadcrumbs. Apparently, this recipe has become so popular with housewives that they pass it on from generation to generation. And indeed, these cutlets are truly homemade, delicious, juicy.The whole family and guests will surely enjoy them.List of products:- A kilogram of minced pork and beef (such minced meat will not be dry or greasy, pork has an ideal consistency).- Large white potatoes, six pieces (it is the white potatoes that will give the right amount of juice).- One large onion.- Two eggs.- Salt and pepper to taste.- Spices: seasoning for meat, dried chopped dill, dry chopped garlic, crushed mint. Add spices by teaspoon or to taste.- Olive oil or butter to taste.Preparation:Defrost the minced meat and put it in a bowl. Peel the potatoes, wash them, cut them into small pieces and put them in a bowl of cold water so that they don't turn black. Peel the onion, remove the film, rinse, cut into small pieces, put in a bowl.After all the preparations, we begin to cook our cutlets.We take a large deep bowl and a sieve according to the size of the bowl. Place the sieve on a bowl so that most of the liquid drains away. Minced meat is passed through a meat grinder twice, put on a sieve. Let's wait a bit until the liquid has drained, and pour it out of the bowl, and transfer the minced meat to a bowl.Then, we pass the potatoes through a meat grinder, repeating the same manipulations with a sieve and another bowl. And then we send the onion, repeating the steps with the sieve again. All these manipulations with a bowl and a sieve are necessary so that the cutlets do not fall apart and are thick, not liquid, as well as in order not to put the minced meat in the refrigerator and wait for it to thicken.After that, mix everything thoroughly, add the eggs, and mix again. The resulting minced meat can be passed through a sieve again to squeeze out excess liquid.You can do without a sieve, in this case, adding a couple of white bread crumbs to the minced meat, mix, and refrigerate for a couple of hours.Then, add salt, pepper, spices to taste, and mix everything thoroughly.Pour the breadcrumbs on the table. We collect minced meat in the palm of our hand and form balls or lozenges as you like. Then, the resulting cutlets are rolled in breadcrumbs from all sides.Excess cutlets can be placed on cutting boards, pre-sprinkled with breadcrumbs, and put in the freezer. When they are frozen, you can simply put them in a bag.Pour a little olive oil into a preheated frying pan, or put butter on it to fry it turns out to be tastier. Put the finished cutlets in a frying pan and fry over medium heat for seven minutes on each side. We turn it over constantly so that it doesn't burn.The dish is ready.These cutlets are very tasty and juicy. They can be given even to children from the age of three. And children from a year old can be given the same cutlets, but with minor changes, it is better to take chicken mince, do not put onions, spices and pepper, and wrap the cutlets not in breadcrumbs, but in flour.It is better to cook such cutlets for small children by steaming.It is better to serve homemade cutlets with a side dish, a sprig of fresh parsley and a spoonful of sour cream or mayonnaise. Enjoy your meal! Many newcomers to online gambling look for neutral resources that explain odds, bankroll management, and the risks involved before they responsible gambling visit site for more detailed information. By understanding how house edge, variance, and self-imposed limits work in practice, players can make more informed decisions and avoid common mistakes at the tables or on betting platforms.