Baked amaranth chops

Cooking method.

Fry 1/2 part of onions and 3 crushed cloves of garlic in olive oil for two minutes, then add 1 tsp. lemon peel and 2 tbsp. curry powder and simmer for another minute. Add the finished mixture to a pan with 1 glass of boiled amaranth seeds and add 1 egg. In a breading bowl, mix 2 cups of breadcrumbs and 1 glass of Parmesan cheese and 1/2 cup finely chopped parsley, then form small balls from the resulting mass with amaranth and roll in a breading mixture. Put the cutlets on the deck with parchment paper, and gently press them on top. Bake cutlets at a temperature of 220 ° C – 5 minutes on each side.