Balkan juicy lamb and pork cutlet
Composition / ingredients
3
Servings:
Cooking method
1. Pass the meat through a meat grinder (lamb can be replaced with beef, pork with chicken).
2. Chop onion, garlic and chili pepper and mix with minced meat.
3. Add salt to the minced meat and put it in the refrigerator for half an hour.
4. Form flat cutlets the size of a tea saucer and 1 cm
high.
5. Grease with grease from all sides.
6. Bake Serbian pleskavitsa in the oven at 180 C, on the grill or on coals for about 5 minutes on each side.
Enjoy your outdoor recreation!
Calorie content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Pork fat - 896 kcal/100g
