You will need
    • 1 kg of beef;
    • 2 bulbs;
    • 100 g white bread;
    • breadcrumbs;
    • 1 egg;
    • vegetable oil;
    • salt;
    • pepper.
Take the meat, wash it under running water. Remove excess fat, cartilage and connective tissue. Cut into pieces small size. Peel and wash onions. Prepared meat and onions skip through Mincer. Add to the minced salt and pepper to taste.
In a small dish, place bread and pour milk. Wait until bread is completely saturated and wring out. Add bread mixture into meat and mix everything carefully. Do not add bread to increase the amount of meat, but in order to hold the juice while maintaining the juiciness of the finished meatballs. You can also add some finely chopped ice. If you like garlic, you can add it. Take a couple of slices and finely chop. In any case, not scroll through a meat grinder. To make the meatballs softer, finished meat mass repel. To do this, take the minced meat in your hand and throw it back in the bowl.
Take an egg, wash it, separate the yolk and whisk. Protein is not useful. Moisten hands with water when forming the meatballs themselves stuffing did not stick to them. Divide it into several equal parts. Vilaite round patties or oblong shape. Ready-prepared foods soak first in egg and then roll in breadcrumbs.
In a frying pan with a thick bottom heat the vegetable oil, put the cutlets and fry on both sides. The dish is ready. Serve hot.