Cutlets "Sunny"

Cutlets with Béchamel sauce and cheese. And do you know the history of the creation of cutlets? Cutlet, like many other dishes of European cuisine, was born in France. In translation from the French "cotelette" means a rib. In those days, the cutlet had a slightly different appearance: for its preparation ribs, pork or beef were used, which were wrapped with a double layer of meat pulp, and subjected to heat treatment. And the presence of stone was mandatory. It was such a cutlet with a bone, ate with his hands. With the beginning of the use of a knife and fork, when eating cutlets, the need for a bone has disappeared. In Russia, the first cutlets appeared in the time of Peter I. And immediately underwent a transformation. As a result, meat products made from chopped meat in the form of a flat cake were called meatballs. Since then, this dish has entered our everyday life, and appears on our tables and on weekdays and on holidays. Over time, the classic cutlet has gained a lot of relatives. Zrazy, steaks, meatballs, cuddles and little bits - that's far from their full list. We offer the option of "feeding" cutlets. Try, the taste of freshly minced meat combined with creamy sauce and piquancy of cheese, will not leave you indifferent!

Cutlets with Béchamel sauce and cheese. And do you know the history of the creation of cutlets? Cutlet, like many other dishes of European cuisine, was born in France. In translation from the French "cotelette" means a rib. In those days, the cutlet had a slightly different appearance: for its preparation ribs, pork or beef were used, which were wrapped with a double layer of meat pulp, and subjected to heat treatment. And the presence of stone was mandatory. It was such a cutlet with a bone, ate with his hands. With the beginning of the use of a knife and fork, when eating cutlets, the need for a bone has disappeared. In Russia, the first cutlets appeared in the time of Peter I. And immediately underwent a transformation. As a result, meat products made from chopped meat in the form of a flat cake were called meatballs. Since then, this dish has entered our everyday life, and appears on our tables and on weekdays and on holidays. Over time, the classic cutlet has gained a lot of relatives. Zrazy, steaks, meatballs, cuddles and little bits - that's far from their full list. We offer the option of "feeding" cutlets. Try, the taste of freshly minced meat combined with creamy sauce and piquancy of cheese, will not leave you indifferent!

Ingredients:

• Pork forcemeat 500 g
• Onions 1 pc.
• Eggs chicken 1 pc.
• Baton 100 g
• Milk 50 ml
• Black pepper powder 2.5 g
• Salt 5 g
• Milk 200 ml
• Wheat Flour 10 g
• Butter 10 g
• Nutmeg Ground 2.5g
• Cheese hard 200 g

Instructions

• Step 1 For cooking cutlets take: minced meat, onion, chicken egg, loaf, milk, ground pepper, salt.
• Step 2 Remove the crust from the loaf. Flesh pour 50 ml of milk and leave for 8-10 minutes.
• Step 3 Clean the onions and scroll on the meat grinder.
• Step 4 Mix the minced meat, the pulp of the loaf, onion, egg, salt, pepper.
• Step 5 Prepare the Béchamel sauce.
• Step 6 Grate the cheese on a grater.
• Step 7 From the stuffing, form round cutlets with a depression in the middle. In the middle of each cutlet, put 2 teaspoons of Béchamel sauce.
• Step 8 Sprinkle with grated cheese on top.
• Step 9 Bake for 25-30 minutes at 180 ° C.