Crispy Baked Cutlets in Corn Crumbs
·Slice the meat
Cut the meat into small pieces, like little cutlets. Pour the kefir into a bowl big enough to hold all the meat. Press the garlic into the kefir and stir well.
Marinate
Lay the meat out flat side by side and season with salt on both sides. Then dip it into the garlic-kefir marinade. Leave to marinate overnight, ideally for around 12 hours.
Coat in crumbs
Prepare the corn crumbs and mix in your favourite seasoning – feel free to go for something with a bit of a kick. Take the cutlets out of the marinade one by one and coat them on all sides in the seasoned corn crumbs.
Arrange on the tray
Line a baking tray with paper lightly brushed with sunflower oil. Arrange the cutlets side by side on the tray. Once it's full, give them a light spray of oil.
Bake
Place in an oven preheated to 200°C and bake for 15 to 20 minutes.
Serving
Serve with whatever you like. We baked some caraway-seasoned potato slices alongside and made a dip from mayonnaise, yoghurt, garlic and smoked paprika.
Side dish tip
Next to the cutlets you can see a quick side dish made from whatever we had on hand – onion sautéed in a little butter, a few mushrooms, a piece of carrot and some spring onion, lightly salted, gently stewed and seasoned with caraway and garlic.
