Composition / ingredients
Cooking method
So let's get started.
First soak the loaf slices in milk. At this time, we cut the burbot into fillets (you can not remove the skin from it). The resulting fillet, lard (you can take fresh or salted) and onions are twisted in a meat grinder.
Add raw chicken egg and lightly pressed bread to the resulting minced meat. Salt and pepper to taste (if the dish will be eaten by children, do not overdo it with pepper). Sometimes the minced meat turns out to be a little liquid, in such cases I add a little semolina or flour.
We make beautiful medium-sized cutlets from minced meat, breading them in flour and frying them in vegetable oil on both sides.
Delicious fish cutlets are ready! Fresh vegetable salads or steamed vegetables are perfect for them! Serve cutlets on lettuce leaves or with any side dish to your taste.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled burbot - 92 kcal/100g
- Burbot fresh - 80 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Loaf - 273 kcal/100g
