At a glance
You're making crispy cornmeal-breaded cutlets that get baked instead of fried — healthier but still satisfying. The key step here is the overnight marinade in garlicky kefir, which keeps the meat tender and flavorful, so plan ahead; the actual baking is quick and straightforward.
1/7
Slice the meat
Cut the meat into small pieces, like thin cutlets. Pour the kefir into a bowl large enough to hold all the meat. Press the garlic into the kefir and stir well.
For this step
0/32/7
Marinate
Lay the meat pieces side by side and season with salt on both sides. Then submerge them in the garlicky kefir marinade. Leave to marinate overnight, ideally for around 12 hours.
For this step
0/13/7
Coat in the breading
Prepare the cornmeal breading and mix in your favorite spices — feel free to go a bit spicy. Take the cutlets out of the marinade one at a time and coat them thoroughly on all sides in the seasoned cornmeal breading.
For this step
0/3
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
