Ingredients: 6 cutlets 3 large onions 50 g sour cream 1 cup meat juice 80 g butter 2 eggs 50 g flour 8 breadcrumbs salt, pepper
Method of preparation: In a bowl beat with a fork 1 egg, a pinch of salt, a pinch of pepper, 1 tablespoon of cold water. Pour flour into one plate, breadcrumbs into another. Lightly beat the cutlets and dip successively into the flour, into the egg mixture, then into the breadcrumbs. Lightly pat the patties with the flat handle of a knife to prevent the breadcrumbs from separating. Fry cutlets in the remaining heated butter for 8-10 minutes on each side over medium heat. Put the finished cutlets in a wreath on a warmed dish and keep in a warm place. Put the peeled and chopped onion into warmed butter (30 g) and then simmer over low heat, preventing it from browning. As soon as the onion is ready, pour the so-called “meat juice” into it. To get it, you need to pour a glass of water into the pan where the cutlets were fried, scrape off everything that stuck to the bottom with a wooden spoon, boil – this will be the “meat juice”. Do not forget to remove fat from it before pouring water (or broth) into the pan, as it decomposes when boiled. Mix “meat juice” with onions, let the liquid boil for 2/3. Separate the yolk from the protein (no protein is required), mix with sour cream. Pour the yolk with sour cream into the onion with meat juice, salt to taste, mix and heat slightly, not letting it boil. Drizzle lamb cutlets with sauce and serve immediately.