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Cooking
Baked Crispy Cutlets in Cornmeal Breading
· 8 servings
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.
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.
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.
Arrange on the baking tray
Line a baking tray with parchment paper lightly brushed with sunflower oil. Arrange the cutlets side by side on the tray. Once the tray is full, lightly spray them with cooking oil spray.
Bake
Bake in an oven preheated to 200 °C for 15 to 20 minutes.
Serving
Serve with whatever you like. We baked some potato slices with caraway seeds alongside them and made a dip from mayonnaise, yogurt, garlic and smoked paprika.
Side dish tip
Next to the cutlets you can also see a quick side dish made from whatever we had on hand — onion sautéed in a bit of butter, a few mushrooms, a piece of carrot and some spring onion. Lightly salted, gently stewed and seasoned with caraway and garlic.