Cutlets in the oven with tomatoes and onions
6 servings
50 minutes
Oven-baked cutlets with tomatoes and onions are a modern interpretation of a classic Russian dish. Their origin traces back to traditional home recipes where aromatic cutlets were cooked in a pan or oven. Baking gives them tenderness and juiciness, while the layer of fresh tomatoes, onions, and cheese adds zest and a slight tanginess. The crispy crust formed during baking complements the softness of the minced meat infused with garlic aroma and creaminess of milk. These cutlets are perfect for family dinners and can be served with potatoes, fresh vegetables, or herbs. The simplicity of preparation makes them an excellent choice for those who appreciate rich flavor and homely comfort in every dish.
1
Knead the minced meat, add salt, pepper, squeeze garlic, soaked bread in milk, and 2 eggs.
- Ground meat: 500 g
- White bread: 200 g
- Garlic: 3 cloves
- Milk: 150 ml
- Chicken egg: 2 pieces
2
Place baking paper on the baking tray and lay out the patties made of minced meat on it.
3
On the flatbread, we put: ketchup, onion rings, tomato rings, mayonnaise (but I never add it), a strip of cheese. Bake at 180 degrees for 30-35 minutes.
- Onion: 1 piece
- Tomatoes: 3 pieces
- Cheese: 100 g
- Ketchup: to taste