recipe for cutlets served with cucumbers and tomatoes:
Ingredients:
For the cutlets:
- 1 pound ground beef or chicken
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon dried herbs (such as parsley, oregano, or thyme)
- Salt and pepper to taste
- Vegetable oil for frying
For the cucumber and tomato salad:
- 2 cucumbers, thinly sliced
- 2 tomatoes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or mint)
Instructions:
1. In a bowl, combine the ground beef or chicken, finely chopped onion, minced garlic, breadcrumbs, egg, dried herbs, salt, and pepper. Mix well until all the ingredients are evenly combined.
2. Divide the mixture into equal portions and shape them into flat, round cutlets.
3. Heat vegetable oil in a frying pan over medium heat. Add the cutlets and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the cutlets from the pan and drain them on paper towels to remove any excess oil.
4. In a separate bowl, combine the sliced cucumbers, tomatoes, and red onion for the salad.
5. In a small jar or bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper to make the dressing for the salad.
6. Pour the dressing over the cucumber and tomato mixture and toss gently to coat.
7. Arrange the cutlets on a serving platter and serve them alongside the cucumber and tomato salad.
8. Garnish with fresh herbs, such as parsley or mint, for added freshness and flavor.