Imperial cutlet

All kind time!

Here also the competition "New Year's Feast of 2018!" started, outside the window the snowball, all city is decorated with garlands, elegant fir-trees are put, everything is shrouded in a haze of the forthcoming holiday

For a holiday table, lovely hostesses, try to prepare something unusual and ooochen tasty

I want to share with you the usual-unusual recipe "Imperial Cutlet", the main meat course which will remarkably fit into the atmosphere of the New Year's table (and not only, such dish will approach any festive, family feast)

With ingredients in general of any troubles, to a disgrace available and it is not difficult to prepare everything

What will be required:

1 kg - ready forcemeat for cutlets
4 pieces - egg

for ornament:

cherry tomatoes
cabbage Beijing or salad sheet
fennel branch
parsley branch


Preparation:

First of all to boil, cool and clean eggs.

To knead forcemeat. Suddenly, someone does not know how to make home-made forcemeat, I describe: we take meat of beef and pork 1:1, we pass via the meat grinder, we add 3 pieces of the white loaf soaked in milk 2 bulbs small to cut or pass via the meat grinder, salt, pepper ground - to taste, 2 eggs. Everything carefully to mix and beat off forcemeat directly in a bowl.

It is possible to bake cutlet on a baking sheet or in a heat resisting form.
We form our cutlet. (I did in toropyakh both formed is direct in shape and made a big mistake, my cutlet burst on a seam in the course of roasting)

To lay a finishing surface food wrap and to lay out on it forcemeat an even layer, by the size of a form or baking sheet.


In the middle we spread a row from eggs, I still strewed with greens of fennel and we close edges,


connecting one end of a film to another lengthways, accurately we crush and we form huge cutlet. We turn off the end of a film and we move cutlet on the baking sheet or a form oiled slightly vegetable exempting from a film a seam down! (forcemeat junction.


We place a baking sheet with cutlet in the warmed oven up to 200 ° for 20-30 minutes, further we diminish fire up to 180 ° and we bake within 20 minutes, after time, again we diminish fire up to 160-165 ° and we prepare 30 more minutes. During roasting periodically to water cutlet with the emitted juice.

Here our beauty cutlet is ready!


If you prepared on a baking sheet, move cutlet on a serving dish if prepared in shape (as I), it is possible and to give in it on a table. Previously to merge juice and oil before giving, to cut on portion pieces slightly more than 1 cm thick, to decorate with lettuce leaves or the Beijing cabbage, cherry tomatoes and greens of fennel and parsley.

BON APPETIT AND MAGIC NEW YEAR!!!