From the late 1700s until about 1900, virtually all recipes for "cutlets" (kotlet) in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently,[when?] in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.
- 300 gr of minced meat
- 4 medium-sized potatoes
- 2 eggs
- 1 medium onion
- 100gr Bread crumbs
Grate onion into a bowl with a hand grater. Extract the juice out of the onion by squeezing it.
Grate potato and add it to bowl.
Finally, add minced meat, eggs, salt, peppers and turmeric to potatoes and onions.
Knead ingredients perfectly.
If you feel mixture is not firm enough to hold its shape when cooked, then add about 1 tablespoon of breadcrumbs or chickpea flour.
Take a small amount of mixture and shape it using your hands.
After preheat a frying pan with some oil in it. Put the Kotlets onto the frying pan. Fry them over medium heat until golden brown. Turn Kotlets over and finish frying until Kotlets are golden brown from both sides. If you have a large frying pan, you can fry 5-6 Kotlets at a time.