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Serve with: Mashed potatoes, rice, or a simple salad.
Store: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Variations:
Use turkey or chicken mince for a lighter version.
Add finely grated carrot or zucchini for moisture and nutrients.
Spice it up with chili flakes or curry powder.
FAQ:
Q: Can I fry the cutlets instead of baking them?
A: Yes, pan-frying over medium heat for 3–4 minutes per side works well too.
Q: Can I freeze them?
A: Absolutely! Freeze raw or cooked cutlets between parchment layers for up to 2 months.
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