Kotlety

Method

Soak the bread in milk for 5 minutes until soft, then squeeze out excess liquid. Combine the minced meat, soaked bread, diced onion, egg, salt and pepper in a bowl and mix thoroughly until the mixture becomes paste-like and sticky. Divide the mixture into 8 equal portions and shape into thick oval patties roughly 2cm thick. Lightly coat each patty with flour, shaking off excess. Heat oil in a heavy-bottomed frying pan over medium-high heat until shimmering, then carefully place the kotlety in the pan and fry for 5-6 minutes on each side until deep golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain excess oil, then serve hot with soured cream, mustard or tomato sauce.