A Taste from Childhood: The Recipe for Those Very School Cutlets

SchoolCutlets are a real nostalgia for many of us. They were served for lunch in every canteen, and this is the dish that is associated with childhood. In the modern world, when there are a lot of semi-finished products and ready-made meals in stores, home cooking acquires special value. We offer you a recipe that is as close as possible to those cutlets that many of us remember from childhood.

The main difference between school cutlets and similar dishes is the use of gray or rye bread instead of white and its significant amount - almost half of the total volume of minced MEAT. Despite this, the cutlets are incredibly juicy and tasty. it is this bread that gives them a special, recognizable taste and structure.

To prepare according to this recipe, you will need the following ingredients:

• 1 kg of beef and chicken mince (you can use only beef , but mixed mince gives a more delicate taste);
• 400 g rye or gray bread;
• 200 g breadcrumbs;
• 200-300 ml of MILK or water;
• 1 onion;
•    SALT and black pepper – to taste;
• vegetable oil – for frying.

Preparation

Cut the bread into small pieces and pour milk (or water) over it to soften it a little. Finely chop the onion or mince it together with the meat. Mix the bread and minced meat thoroughly, add salt and pepper. 

To form the cutlets, wet your hands with water to prevent the minced meat from sticking. Make flat, thin cutlets from it, roll them in breadcrumbs.

Heat a sufficient amount of vegetable oil in a frying pan and put the cutlets in. Fry them over medium heat until golden brown on both sides. Due to their thin shape, the cutlets fry quickly and remain soft inside.

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