Medallions on an onion pillow

1 . Stage

Prepare the stuffing in the usual way, adding onions and garlic at your discretion. Add salt, black pepper, egg white, dried herbs to your liking, sour cream, semolina and ketchup or tomato sauce. Stir everything thoroughly.

2 . Stage

Pack it in a food bag, form a roller, 5-6 cm in diameter, slightly crush it by beating it on the table. This way the air will escape from the bag and the mass will be dense (do not overdo it, do not beat very hard). Twist the sausage tightly in a bag and put it in the freezer in an exactly horizontal position. While the mass solidifies, everything will be salted and tucked in.

3 . Stage

If you decide to make this as a starter, prepare a breading for it. Combine two tablespoons heaped starch with sweet ground smoked paprika, 1 teaspoon heaped starch. Mix, pour into a tray or jar. The mixture is dry and can be stored out of the refrigerator.

4 . Stage

At the right hour take out the blank from the freezer, while it is a little bit away from the frost, peel and slice large rings of onion. Choose the amount of it according to your taste. It turns out very tasty and can serve as a garnish to medallions.

5 . Stage

Carefully cut the piece into 2 - 2.5 cm thick slices. Where necessary, correct the edges, giving the shape of an oval - a medallion.

6 . Stage

Pour the prepared breading on a plate, put the cutlets there, helping with a thin spatula or knife, crumble on all sides. Shake off excess breading.

7 . Stage

Pour vegetable oil in a frying pan, about 1 cm across the bottom, heat at medium temperature. Do not heat too much, the cutlets should heat evenly and melt inside, but if there is a high temperature, the edges will fry, and the inside will remain raw minced meat.

8 . Stage

When one side is lightly browned, flip, and fry the other side. Now you can increase the temperature, cover with a lid and cook for 3-4 minutes until cooked. The flavor of the roasted paprika is fabulous, the starchy breading makes the surface smooth and dense and it doesn't burn like flour. At this time, coat the pre-sliced onions in the remaining breading. Season with salt, pepper, vinegar and spices to taste.

9 . Stage

Ready cutlets put on a towel or napkin to dry off the oil, (you can cover with a lid, so they do not cool for a short time, while the onion cooks).

10 . Stage

And instead, place, in the remaining oil in the pan, breaded onions, sprinkle with all the spices, drizzle with vinegar, stir a little and quickly fry on one side.

11 . Stage

Shake the pan and flip all the onions with a spatula to the other side. Roast the onions for 3 to 4 minutes, they do not need to be steamed for a long time, just quickly and well browned in breading and spices. At this time you can prepare the dishes to serve the medallions.

12 . Stage

On the bottom of the prepared dish, place the "crispy" onion from the frying pan, and on it, as on a pillow, lay out the cutlets, sprinkle the greens on top. The "medallions on a pillow" are ready! And believe me, you read longer than it took to cook this dish (not including the billet). Very handy billet for making tasty cutlets quickly.