John Myers
Cutlets on Tomatoes
The perfect cutlets on tomatoes recipe with a picture and simple step-by-step instructions.
- 1 disc Toast
- 50 ml Milk
- 1 small Onion
- 1,5 tbsp Oil
- 1 Egg
- 400 g Minced meat
- Salt and pepper
- 0,5 bunch Parsley
- 500 g Tomatoes
- 3 Stems Fresh thyme
- 1 Clove of garlic
- Soak the bread in the milk. Finely dice the onion, fry in a pan in 1/2 tbsp hot oil over medium heat for 4-5 minutes. Put the onions in a bowl. Roughly chop the parsley and add to the onions.
- Squeeze out the toasted bread and chop it up. Add the egg and minced meat to the onions and parsley, season with salt, pepper and knead. Form small meatballs out of the minced meat.
- Preheat the oven to 200 degrees (convection not recommended). Halve the tomatoes, remove the stalk. Quarter the tomatoes and cut coarse pieces and place in a baking dish (about 25 +15 cm). Finely chop the garlic. Pluck the thyme leaves from the stems and Mix with the garlic and the tomatoes, season with salt and pepper.
- Simmer in the hot oven on the grid in the middle of the oven for 10 minutes. In the meantime, fry the meatballs in 1 tablespoon of hot oil over medium heat for 4 minutes on each side.
- Place the boulettes on the tomatoes and let simmer at 180 degrees for another 20 minutes. Boiled potatoes taste very good with them.
Facebook Comments