Italian cutlets

You will need
  • - ½ kg of beef for minced meat
  • - 90 g peeled walnut kernels
  • - 120 g bacon
  • - 1 lemon peel
  • - a pair of slices of dried bread without a crust
  • - a bunch of fresh parsley
  • - 1 onion
  • - 120 ml of milk
  • - 1 egg
  • - 50 g cheese
  • - 2 cloves of garlic
  • - pepper and salt to taste
Instruction
Wash, dry, and grind the meat in a minced meat.
Soak bread for 5 minutes in milk, then squeeze well.
Fry the nuts in a dry frying pan and chop.
Cheese grate on a coarse grater. Cut bacon into thin strips.
Peel and chop the onion, garlic and parsley.
In a pan over moderate heat, heat the vegetable oil, fry the onions in it to a soft state, add garlic, fry for another 2 minutes. Remove from heat and allow to cool.
In a large bowl, mix bread, cheese, herbs, lemon zest, egg and nuts. Add the contents of the pan, put the minced meat. Salt and pepper, knead well with hands.
When the stuffing mixes well, form a ball out of it and put it in the fridge for an hour.
Blind the minced meat patties about 5-8 cm in diameter.Wrap each cutlet with a strip of bacon, fix the tips with toothpicks.
Preheat oven to 200 degrees.
Heat vegetable oil in a pan and quickly fry the patties on both sides until golden brown. Then put them on a baking sheet and bake for 15-20 minutes.


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