Cabbage cutlets recipe from Julia Vysotskaya. Very tasty classic cabbage cutlets - fly away with a bang from the table

Good day to you, dear readers. What do you usually cook cutlets from? Minced or meat? For a long time, I also believed that only meat patties can be tasty, and all other variations of the dish are a waste of energy and products. But today we will cook surprisingly aromatic cabbage cutlets, a simple recipe from Yulia Vysotskaya, and the result pleases the eye and taste buds.

Julia Vysotskaya is a talented woman, an amazing cook, a caring mother. Dishes according to her recipes prove that homemade food can be original, varied and taste like restaurant food.

Stewed cabbage cutlets

You can cook cabbage cutlets very quickly, they always turn out: it is very difficult to spoil them. And the products you need are always at hand.

What we need:

cabbage - 450 g;
semolina - 75 g;
chicken eggs - 2 pcs.;
vegetable broth - 430 ml;
salt, seasonings, dried herbs.

Step by step recipe:

Grind the cabbage in a blender or chop it very finely.
Beat eggs with salt and spices a little with a fork, add to the cabbage.
Add cereals, mix, leave for a quarter of an hour: during this time, the semolina will have time to swell.
We form cutlets with wet hands, fry on both sides until a beautiful golden brown crust.
We put the cutlets in a saucepan, fill with broth, add a few bay leaves. Simmer for a quarter of an hour, covered.
Can be served with broth gravy, tomato or sour cream sauce.

Caloric content per 100 g - 53 kcal.

To make the cutlets more juicy, to give them an original taste, add a small apple, sour or sweet and sour, prunes, dried cranberries or lingonberries to the minced meat.

The video shows a recipe for a lean dietary version of the dish:

Fried cabbage cutlets

This dish will help you out if the time for preparing a full dinner is too short. They are so tasty that not all men immediately realize that there is no meat in them. 🙂 Children also like them, even those who do not really like vegetables.

What we need:

cabbage - 650-700 g;
onions - 70-80 g;
garlic - 2-3 cloves;
semolina - 110 g;
flour - 75 g;
crackers or crushed oatmeal for breading;
salt, pepper, rosemary, basil, oregano.

How to cook:

Cut the head of cabbage into several parts, boil in salted water for 8-10 minutes. You can finely chop the vegetable, stew for 10 minutes.
Put the cabbage in a colander: it should drain well. Grind in a meat grinder or blender.
Finely chop the onion, crush the garlic in the press, add to the minced meat along with herbs and semolina. Let’s stand for 20 minutes.
We introduce flour in small portions, the consistency of the minced meat should not be very dense.
Form small patties, roll in breadcrumbs, fry on low heat on both sides until golden brown.

For 100 g - 99 kcal.

Cabbage cutlets can be cooked not only with semolina, you can safely put corn grits, chopped oatmeal, bran in the minced meat. A very tasty dish is obtained by adding grated hard or chopped brine cheese. For a side dish, you can serve boiled rice, buckwheat, couscous.

How to cook cabbage cutlets without semolina

The benefits and harms of semolina are actively discussed by nutritionists, mothers, cooks, they have not yet come to a consensus. But if you are an opponent of semolina in any form, you can cook vegetable cutlets without it.

Cauliflower cutlets

For the preparation of cutlets, you can use not only ordinary cabbage, but also cauliflower, Peking cabbage, broccoli. There are even recipes with sauerkraut, but this is not for everybody. 🙂

What we need:

cauliflower - 750 g;
bulgarian pepper - 150 g;
onions and carrots - 70-75 g each;
garlic - a few cloves;
egg;
flour - 50 g;
fresh herbs, salt, black pepper.

How to cook:

We will disassemble the head of cabbage into small inflorescences, boil them until half cooked - about 4-5 minutes.
Finely chop the rest of the vegetables, fry in a little oil for 6-8 minutes, add chopped greens.
We mix all the ingredients, grind in a blender, add the egg, salt and seasonings.
We sculpt neat cutlets, fry for 3-4 minutes on each side.

For 100 g - 51 kcal.

To reduce the calorie content of cutlets, you can not fry them, but bake them in the oven, steam them. In the oven, bake them for 20-25 minutes at a temperature of 180-190 degrees, then grease with egg white, send them to the oven for another 8-12 minutes. Sprinkle sesame or flaxseed on the finished dish. It will take no more than 15 minutes to cook diet cutlets in a double boiler.

Cabbage cutlets with mushrooms

In the photo: cabbage cutlets from Julia Vysotskaya

You can add various vegetables to minced cabbage - mushrooms, potatoes, zucchini, tomatoes. I use rye and buckwheat flour, but if there is nothing suitable, add ordinary wheat flour.

What is necessary:

cabbage - 800 g;
milk 1.5% - 120 ml;
flour - 35 g;
onions - 70 g;
fresh champignons - 350 g;
egg - 2 pcs.;
ground pepper, salt.

How to cook:

Cut the onion and mushrooms into small cubes.
Thinly chop the cabbage, mash it well with salt, put it in a deep frying pan. Fill with milk, simmer for 7 minutes.
In another pan, fry the onions with mushrooms and spices - the liquid should completely evaporate.
Mix all the vegetables, mince them.
Add eggs, salt, herbs to the minced meat, mix.
Sculpt cutlets, fry over medium heat until golden brown.

For 100 g - 46 kcal.

Cabbage patties go well with natural yogurt sauce or sour cream with chopped spinach, leeks and garlic.

So our today's meeting has come to an end, my dear readers. Now you know that cabbage cutlets are not "fu, what disgusting", but a very tasty, healthy lean dish. Write to me in the comments which recipe and method of cooking vegetable cutlets you like the most.

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Vegetable dishes are not only tasty, but also low in calories, which allows you to focus on them during the diet. Cabbage cutlets from Yulia Vysotskaya are a combination of simplicity and benefits, another dish in the piggy bank of adherents of a healthy diet.

A selection of recipes based on fresh white cabbage will allow you to choose your own, ideal - for every housewife. Someone loves tender cabbage cutlets, and someone prefers a crispy crust, someone is in a hurry to get rid of cooking as soon as possible, and someone loves to spend time at the stove.

Classic

To prepare classic cutlets, we need:

½ a cabbage head;
1 egg;
2 tbsp. l. sunflower oil;
½ tsp baking soda;
3 tbsp. l. wheat flour of the highest grade;
salt, spices;
greens.

The cutlets will turn out soft and juicy if you boil the cabbage before cooking them. It needs to be cut into thin strips and put into a saucepan with boiling water for 10-15 minutes. For a young one, less time is needed, for one that has been stored for more than six months, it may take more time. The variety also matters.

Break eggs into a deep plate, beat them with a whisk, add salt, add seasoning and spices.
Wash greens under running water, dry, chop finely. Add to a bowl of eggs and stir.
Pour baking soda into flour and add to a bowl with beaten eggs, stir. After all the ingredients are mixed, you need to add cabbage to them. It must first be cooled. Stir the resulting mixture, break up the lumps. You should get a dough of medium thickness.
Pour sunflower oil into a hot, thick-walled frying pan and, shaping the balls with your hands, put them on the bottom of the pan. Fry them until golden brown on both sides.

Cutlets are delicious hot, with sour cream or natural yogurt, sauce.

Hastily

The recipe is similar to the classic one, with the only difference that the cabbage does not need to be scalded. Grate well washed and dried cabbage leaves on a special grater, and then knead with your fingers so that they become more tender and let the juice flow.

In a separate bowl, beat eggs, season with salt and pepper, add chopped herbs, flour mixed with baking soda.
Mix the cabbage with the rest of the ingredients, mold and fry them in vegetable oil until crisp.

For those on a diet

The principle of cooking cabbage cutlets is the same. The main difference is that you need to use corn flour and olive oil instead of wheat.

Chop the cabbage very finely, scald it or leave it raw (optional). Stir eggs with seasonings, add herbs, cornmeal and cabbage.
Form cutlets and fry them in a minimum amount of vegetable olive oil.

Since dietary nutrition involves reducing table salt or completely eliminating it, you can experiment with spices by adding nutmeg, marjoram, rosemary, and Provencal herbs.

A little tenderness

Cutlets for this recipe resemble pancakes. To prepare them, you need to take a glass of low-fat kefir, add 1 tsp to it. soda (you do not need to extinguish it with vinegar, the acid of the kefir itself is enough), stir.

Finely chop the cabbage, chop half the onion. Pour some vegetable oil into the pan and fry the cabbage and onions (about 5 minutes), stirring constantly. Remove from the pan, cool.
Mix kefir and cabbage, add 2-3 tbsp. l flour, mix. Oven in a preheated frying pan greased with vegetable oil. Fry on both sides, not allowing to burn.

Cabbage cutlets from Yulia Vysotskaya are a delicious low-calorie breakfast for the whole family.

Cabbage cutlets are a dish that will appeal to those who are fasting, watch the weight, do not eat meat, and connoisseurs of vegetables. There are classic recipes, their variations with the addition of semolina instead of eggs, replacing flour with bread crumbs. For any of them, the cutlets are very tasty and satisfying. Even a beginner can handle step-by-step cooking photos.

The dish is suitable for lunch, light dinner for the whole family. The cutlets come out juicy, soft, and, most importantly, delicious.

Ingredients:

0.5 kg of white cabbage;
7 onions (medium);
5 eggs;
0.5 kg of flour;
salt, spices to taste;
vegetable refined oil for frying.

How to cook:

The cabbage is grated. You can use a blender to save time. Pour boiling water over, leave for 2 hours.
Peel the onion. Chop finely, most of them are fried until golden brown. The smaller one is left raw.
In a bowl, mix cabbage, eggs, onions, flour (2 tbsp.). Salt and pepper are added. Stir.
Cutlets are formed from the resulting mass, doused in flour and fried.

The finished dish is served with sour cream. Garlic-based sauce is also great. Fans of Mediterranean cuisine can opt for pesto.

Recipe from Julia Vysotskaya

An interesting, easy-to-follow idea of making vegetable cutlets from a famous actress who hosts a culinary show. Juicy, aromatic, with a crispy crust. Everyone will like them.

Ingredients:

300 g cabbage;
50 g semolina;
1 egg;
1.5 tbsp. broth;
2 tbsp vegetable oil;
salt and pepper to taste.

How to cook:

Cabbage leaves without coarse parts are washed and dried. Grind in a blender, meat grinder.
An egg is driven in. Salt and pepper are added to taste. Pour semolina. Stir, leave to swell for 7-10 minutes.
Cutlets are formed from the resulting mass. Fry in well-heated oil.
Pour hot broth into the pan, cover and simmer over low heat for 12 minutes.

Advice!

Any type of cabbage can be used with the recipe. White cabbage, Peking, colored are suitable. Broccoli gives an interesting taste.

For diabetics

People with this diagnosis are forced to stick to a diet. Cabbage, white cabbage and sea cabbage are one of the permitted foods. Cutlets according to this recipe will not lead to an increase in sugar levels, they are low in calories. Their taste is refined and refined.

Ingredients for 5 servings:

1 kg of cabbage;
1 egg;
150 g flour (rye, oatmeal);
greens, salt - to taste;
1 tbsp. l milk.

How to cook:

Cabbage is cleaned of sluggish leaves, stubs. Boil in boiling water until half cooked. Transfer to a colander so that the water is glass.
Milk and egg are mixed in a container.
The cabbage is sorted into separate leaves. Beat off lightly with a kitchen hammer. Fold in 2 pieces, give an oval shape.
The blanks are rolled in flour, then in an egg-milk mixture and again in flour. Fried in hot oil.

Serve the ready-made dish with vegetable salad. Brown rice is also used as a side dish. Greens will decorate fragrant cutlets.

With minced meat

According to this recipe, cutlets resemble cabbage rolls in their taste. Tomato sauce gives the dish a special flavor.

Ingredients

For cutlets:

400 g white cabbage;
1 egg;
150 g of any minced meat;
0.5 tbsp. l dried garlic;
4.5 tbsp. l flour for minced meat, breading;
vegetable oil for frying;
half a small bunch of green onions;

For gravy:

1 medium onion;
2 medium tomatoes;
2 tsp tomato paste;
200 ml of broth (vegetable, chicken);
2 tsp sugar;
1 clove of garlic;
2 tbsp. l of vegetable oil;
salt, pepper, spices - to taste.

How to cook:

Cabbage is chopped very thinly. Pour boiling water over it, leave for 10 minutes. Cool to room temperature.
Squeeze the vegetable, add finely chopped onion. Salt and season. An egg is driven in. Add minced meat, dried garlic, flour. Stir.
Cutlets are formed from the resulting mass, doused in flour and fried in vegetable oil until golden brown.
Onion is fried in the remaining fat. Add tomatoes, cut into small cubes, tomato paste, garlic, sugar. Pour in broth. Salt and season.
The gravy is brought to a boil, the heat is reduced and left to stand for 4 minutes. Ready cutlets are poured and sent to a hot oven for a quarter of an hour at a temperature of 180 °.

The dish is served hot. Sour cream or natural yoghurt will add additional flavor. Mashed potatoes and buckwheat are used as a side dish.

Advice!

It is better to take young white cabbage. It has fewer coarse parts and more vitamin. You can also replace it with Peking one - the taste will be even thinner, more tender.

With semolina

This recipe makes it easy to turn an ordinary vegetable dish into a culinary masterpiece. Onions fried in two types of oil add light sweetness and creaminess. Garlic, spices saturate cabbage cutlets with a delicate aroma.

Ingredients:

700 g white cabbage;
2 medium onions;
2 eggs;
5 tbsp. l semolina;
3 cloves of garlic;
2 tbsp. l butter;
100 ml of vegetable oil;
salt, pepper, spices - to taste;
greens to taste.

How to cook:

The cabbage is chopped thinly, having previously removed the coarse parts. Boil in boiling water for 10 minutes.
The finished vegetable is transferred to a sieve to glass the water. Additionally squeeze out of water.
Peel the onion, chop finely and fry in a mixture of vegetable and butter. Cool down.
In a bowl, mix cabbage, onions with fat, eggs, semolina, herbs, garlic (grate). Add salt, pepper and seasonings.
The mass is stirred. Leave for 20 minutes to swell the semolina.
Form cutlets, fry in hot oil until golden brown.

From the given number of ingredients, 13 pieces can be prepared. You don't need to add garlic, it all depends on personal taste. The amount of semolina is regulated depending on the consistency of the dough.

In the oven

An ideal recipe for those who follow their figure. Cutlets by baking in the oven are light, free from excess fat.

Ingredients for 5 servings:

300 g white cabbage;
1 egg;
1 medium onion;
2.5 tbsp. l wheat flour;
salt, pepper - to taste.

How to cook:

Prepared cabbage is chopped using a blender. Transfer to a bowl.
Cut the onion into small cubes. Mixed with vegetables, eggs, flour. Salt and spices are added.
Cutlets are formed from the resulting mass. Spread out in a mold greased with vegetable oil.
Preheat the oven to 180 ° C. Put on the form. When the bottom of the cutlets is fried, gently turn over and allow to brown on the other side.

The dish is served independently. It can also be an addition to meat, poultry, pickles. Flour in cutlets will be replaced by oatmeal.

Lenten

During the fast, the diet is limited. But this does not mean that food is scarce, saturates little. Vegetable cutlets will easily fit into the requirements.

Ingredients:

300 g cabbage;
1 medium carrot, onion, potato;
1 clove of garlic;
2 tbsp. l flour, semolina;
0.5 tbsp. bread crumbs;
salt, pepper - to taste.

How to cook:

Boil the vegetables separately until soft. It is better to salt it 10-15 minutes before cooking.
Chop onions, carrots, cabbage with an immersion blender. The potatoes are kneaded with a crush - this way it does not become sticky.
Mix all vegetables in one container. Add salt, pepper, garlic (optional). Pour flour, semolina and mix thoroughly.
Cutlets are formed from the resulting mass, and breadcrumbs are rolled over them. Spread in a greased baking sheet and bake in the oven for about 20 minutes at a temperature of 200 ° C.

Interesting!

Cutlets are even tastier if you add other vegetables - zucchini, broccoli. And also - fried mushrooms.

Cabbage cutlets are an interesting and delicious way to diversify the menu. This versatile dish is perfect for those on a diet and fasting. Losing weight, leading a healthy lifestyle will also like them.

Cabbage cutlets. The cutlets are incredibly tasty, aromatic and crunchy. Salivating from one of their species: golden, beautifully shaped, tender, juicy. Cabbage patties are delicious, healthy and very affordable. They can be used as an original side dish or as an independent dish. When serving cabbage cutlets, mustard, sour cream, tomato or mushroom sauce are often used. Cabbage patties are incredibly popular with vegetarians. However, they can serve as an excellent side dish for meat dishes. This dish will help diversify any family menu, especially for children. It is no secret that children often do not like cabbage and dishes made from it, however, when they see the delicious crispy crust of these cutlets, they eat them with great pleasure. Ingredients: 700 grams of white cabbage; two fresh chicken eggs; two large heads of onions; 4-5 tablespoons of semolina; one teaspoon of salt; dried or fresh herbs - to taste; seasonings - to taste; 30 grams of butter; refined sunflower oil - for frying. Step-by-step cooking process: Immediately, before starting cooking, pour water into a saucepan, put on fire and bring to a boil. We chop the white cabbage as thin as possible, send it to boiling water. Cook the cabbage for 7-10 minutes until half cooked. If the cabbage is old, it will take longer to cook. Peel two large heads of onions and cut them into small cubes. Put a piece of butter in a preheated pan and put all the chopped onions. Fry the onions over medium heat until golden brown, stirring occasionally so as not to burn. We put it on a plate and let it cool. Throw the cabbage boiled until half cooked in a colander, let the excess liquid drain. Let the cabbage cool completely and squeeze the remaining moisture with your hands. We put the cabbage in a deep bowl, add the cooled fried onions, two fresh chicken eggs, salt, semolina, herbs (I have dried) and seasonings (to taste). Mix everything well and let the minced meat stand for 10 minutes: so that the semolina swells. If the minced meat turns out to be thin, add a little more semolina. We form the cutlets (this time I have a round shape), shifting the minced meat several times from one hand to the other and pressing it a little. Put our cabbage patties in a pan with a sufficient amount of heated vegetable oil, fry on one side until golden brown. Then turn over and fry the other side under the lid. Such cutlets are fried very quickly. From this amount of ingredients, I get 10-12 cutlets. Advice. If you want to cook very light, low-fat cutlets, then we advise you to bake them in the oven, heating it to 180 degrees. Put the cutlets on a baking sheet covered with baking paper, grease them with butter and bake for about 20 minutes. Then take out, cover with beaten egg white and put in the oven again: for about 10 minutes. Ready cutlets can be sprinkled with sesame seeds. We serve cabbage cutlets on the table warm or cold, with sour cream or other sauces.

Cabbage cutlets are a very healthy, tender and tasty dish. It can be served as a side dish or used as a main dish.

It is very simple to prepare, all the ingredients can be bought in the store.

The classic version of cutlets is a great addition to fatty juicy meat.

You will need:

five chicken eggs;
one cabbage forks;
wheat flour - 390 gr;
vegetable oil for frying;
seven onions;
salt with black pepper to taste.

Step-by-step instruction:

We load cabbage leaves into a blender and grind.
After that, pour the mass of cabbage with boiling water, remove the bowl for 2 hours.
We squeeze it out of the cooled water.
Saute five peeled onions in a frying pan, chop them finely beforehand.
Chop the other two onions finely.
Break eggs into cabbage, pour in raw and fried onions, ground pepper, salt. We mix.
After wetting our hands, form balls from the resulting mass, process them with flour.
Use our hands to give the koloboks a flattened shape of cutlets.
Fry in vegetable oil until a delicious golden crust appears.

Cauliflower recipe

If you're on a diet or a staunch vegetarian, these cutlets are for you. They are light, tasty and satisfying.

Grocery list:

flour - 75 gr;
salt - 15 g;
two eggs;
cauliflower 1 kg;
two sprigs of parsley;
vegetable oil - 50 ml.

Step-by-step instruction:

Boil cabbage inflorescences in water until half cooked for 5 minutes. Don't forget to add salt to the broth.
Chop the cooled cabbage into small pieces.
Pour sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. To mix everything. The result is a vegetable mince.
Heat oil in a frying pan.
Take the minced meat with a tablespoon, shape it with your fingers and lower it into the pan.
Fry for 4 minutes from each barrel. Average fire.

Cabbage cutlets with mushrooms

Required Ingredients:

one onion;
flour - 140 gr;
ground pepper bite;
hard cheese - 50 gr;
salt to taste;
champignons - 0.1 kg;
two eggs;
sunflower oil - 60 ml;
forks of white cabbage.

Cooking secrets:

Cut the head of cabbage into several large pieces. In total, you should get 5-6 pieces.
We put them in a pot of water. Add salt, peppercorns and one bay leaf.
Cook the contents of the saucepan for 5 minutes.
We take out the softened cabbage and chop finely with a knife.
We pass the cheese through a grater.
Finely chop the onions one by one and chop the mushrooms coarsely.
Saute the onion in sunflower oil, add the mushroom pieces after 4 minutes.
Cook for another 6 minutes.
We combine cabbage, salt, onion and mushroom mass, cheese, raw eggs and pepper.
We make cutlets from a homogeneous mixture.
We immerse them in flour and put them in a frying pan in oil.
After 4 minutes, turn the beats over to the other side.
The dish is served hot. Bon Appetit!

With the addition of potatoes

Want to make your vegetarian meal more satisfying and nutritious? Add potatoes to it.

Recipe composition:

bread crumbs - 25 gr;
two medium onions;
potatoes - 0.3 kg;
vegetable oil for frying;
white cabbage - 0.3 kg;
salt and ground pepper to taste;
one chicken egg;
butter - 70 gr.

How to make cutlets:

Detach the top leaves and stump from the cabbage. Finely chop the remaining part together with the peeled onions.
Put vegetables in a frying pan, pour 60 ml on top.
Simmer the whole mass for seven minutes on medium heat.
Boil the potatoes separately until soft and puree.
Salt and pepper the stewed cabbage.
Add cabbage mass to mashed potatoes, pour over with egg, add butter. Mix.
Manually mold round cutlets, sprinkle with breadcrumbs.
Fry with vegetable oil until golden brown.
You can serve these cutlets with sour cream, fresh herbs, mayonnaise or mushroom sauce.

Variation from Julia Vysotskaya

Cutlets according to this recipe are obtained with a golden crispy crust on top and a soft, tender filling inside.

Basic Ingredients:

one egg;
semolina - 60 gr;
white cabbage - 0.3 kg;
any spices;
broth - 300 ml;
salt to taste;
frying oil - 30 gr.

Step by step cooking:

Wash cabbage leaves under the tap, dry them and pass them through a meat grinder.
Crack the egg into cabbage and shake it with a whisk. Add spices, semolina and salt to it.
Mix the mixture with a spoon and place on the shelf for 7 minutes. The decoy will increase in volume during this time.
Pour oil into the pan, turn on the gas stove.
After wetting your hands, mold the minced vegetables into cutlet-shaped meatballs.
Spoon them over the sizzling butter. Cook until crusty.
As soon as the dish is cooked, pour the broth on top and simmer the cutlets over low heat for 10 minutes.
Place yummy meatballs on a plate and top with sour cream sauce. Bon Appetit!

Meat and cabbage cutlets

If you find that there is not enough meat for ordinary cutlets, add cabbage.

You will need:

onions - 150 gr;
salt to taste;
ground beef - 0.5 kg;
any spices and peppers to taste;
cabbage leaves - 0.3 kg;
sunflower oil - 50 ml.

Cooking method:

Ready-made minced meat can be bought at the store, but it is advisable to make it at home from a piece of meat.
Cut the meat into pieces and send to the meat grinder, also do with cabbage and onions.
Knead the minced meat out of the resulting mass with your hands and beat off additionally.
Place under plastic wrap and refrigerate for 30 minutes.
During this time, the minced meat is saturated with the juice of meat and vegetables, as a result, the cutlets are fried more deliciously.
As soon as the oil in the frying pan is crumbling, we make balls of cutlets with our hands and lower them to the bottom of the frying pan.
Cook until crusty. The meatballs can be stewed in the broth for an additional 40 minutes.
These cutlets go well with mashed potatoes, buckwheat or rice.
dill - 40 gr;
flour - 70 gr;
semolina - 80 gr;
bread crumbs - 100 gr;
salt - 4 g;
one onion;
black pepper - 3 gr;
olive oil - 20 ml.

Algorithm of actions:

Remove the decayed leaves from the cabbage head, cut into several large pieces and boil them in a saucepan, pre-salt the water.
After 10 minutes, turn off the stove, discard the cabbage pieces in a colander and pass through a meat grinder.
Process the onion on a grater, press the cloves of garlic on a press, chop the dill with a knife.
Combine vegetables in a common bowl, add salt, semolina, pepper and wheat flour. Stir everything.
Use your hands to mold the cutlets and sprinkle with breadcrumbs.
Fry in olive oil.