Delicious pasta cutlets: Turning leftovers into tasty treats

Will cutlets soon lose their association with typically meat-based dishes? Increasingly, they are being made with grains, vegetables, mushrooms, and eggs. They're also a fantastic way to use up excess pasta.

Who hasn't cooked too much pasta at some point? We typically overdo it because we often don't measure portions correctly. When there are leftover noodles, it's crucial to ensure they don't end up in the trash. You can store them in the refrigerator, but it's better to use them the next day. Italians are masters of such dishes (even pasta experts sometimes cook too much). They transform it into casseroles and one-pot meals.

A good way to use up leftover pasta from lunch is by making cutlets. It's a true zero-waste dish because you can incorporate other leftovers from the refrigerator. Slices of cold cuts or meat from soup work perfectly.

Grated vegetables and chopped herbs will add flavor to the cutlets, while grated cheese will enhance their consistency. This is where you can get creative. However, you need to prepare the mixture so it’s not too dry and can easily form cutlets. Naturally, raw eggs will be helpful here.

Ingredients:

                    
• About 1 pound of small pasta
• About 12 ounces of cold cuts or meat from soup
• 1 onion
• Half a carrot (optional)
• Half a bell pepper (optional)
• 4 tablespoons of grated cheese
• Finely chopped herbs to taste
• 2 eggs
• Salt and pepper to taste
• Breadcrumbs for breading
• Oil for frying

Preparation method:

          
1. Grind the meat in a grinder or chop it into small pieces. If you're using cold cuts, chop them finely.
2. Peel and finely chop the onion, then sauté it in oil.
3. Grate the carrot and chop the bell pepper. Add them to the onion and sauté briefly.
4. Mix the meat or cold cuts, pasta, cheese, and vegetables. Add the eggs, mix well, and season to taste.
5. Form small cutlets from the mixture, then coat them in breadcrumbs.
6. Fry in hot oil until they are nicely browned.