Dear housewives, today we will share with you a version of a very simple dish, but at the same time it is very interesting and loved by everyone, and these are cutlets in dough. Probably many of you remember this dish from childhood, as it was often found in bakery shop windows. The dish is quite easy to prepare and it is very filling and can even be great as a snack. And everyone probably remembers the taste of this dish, and this amazing aroma of freshly baked bread and warm cutlet. Your whole family will be delighted with this dish, because if you have cutlets in dough in the kitchen, then no one will remain hungry, even if some main dish is not ready yet.

You should start preparing the dish by preparing the cutlets, because they must cool well. To prepare cutlets we need: meat, it is better to take two types, loaf, milk, eggs, onions, garlic, onions, salt, pepper, breadcrumbs and vegetable oil for frying. For cutlets, it is best to take two types of meat, pork and veal. In this case, the cutlets will be more juicy and not so fatty if you use only pork. The loaf must first be soaked in a small amount of milk. Of course, you can soak it in plain water, but if you use milk, the cutlets will turn out especially tender. The meat needs to be ground in a meat grinder, grated onions and a couple of cloves of garlic. When the loaf is already soft, squeeze out the excess milk and add it to our minced meat.Mix everything very thoroughly. Beat the eggs with a whisk, add a little more salt and pepper and pour into the minced meat. Knead the minced meat like dough, then the cutlets will stay inside better and will not fall out. Let the minced meat sit for a while and then begin to form the cutlets. It is better to make cutlets that are oblong in shape and not too large in size. Roll the cutlets in breadcrumbs and fry on both sides in vegetable oil. Place the finished cutlets on paper towels to remove excess vegetable oil.

The second step in preparing our dish is preparing the dough. As a rule, here we use yeast dough, but there are housewives who use puff pastry, then it turns out very tasty too. It is better to knead the dough with milk, so it will be softer and more tender. Sift the flour well and check whether your yeast is fresh; this directly determines what kind of dough you get. Dissolve the yeast in milk, add a little sugar and half a cup of flour and let this mixture brew for about twenty minutes. Then add flour, eggs and melted butter and start kneading. It's no secret that the longer you knead the dough, the better it will taste. Make sure that the dough does not turn out too clogged, then the dish will not be as tasty. Let the dough rise well, then it will be completely airy after baking.

Preparing the dish itself is quite simple, you just need to follow a few tips. Form small balls from the dough, then roll them into a rectangle and place the finished cutlet on the edge. The cutlet must be cold. Wrap the cutlet in the dough and press the edges to prevent the dough from unfolding during baking. Brush the resulting pie with yolk and let it rise a little more on the baking sheet. Don't forget to grease the baking sheet with butter and sprinkle a little flour, then our dish will have a very soft crust underneath. Bake the cutlets in the dough for about forty minutes. Can be served hot.