Cutlet family

Each housewife has a special recipe of cutlets, trying to dress them in her own way. For example, some add white bread soaked in milk, curd or semolina to the mincemeat to make cutlets fluffy

Cooking time —
Complication —

In recipe book

Each housewife has a special recipe of cutlets, trying to dress them in her own way. For example, some add white bread soaked in milk, curd or semolina to the mincemeat to make cutlets fluffy. Others give preferences to vegetables: apples, grated raw potatoes, garlic or capers. The cutlets are loved and popular in Russia, being considered as an authentically Russian dish for a long time. However, our traditional cutlet has lots of close and far relatives.

Meatballs in capers sauce
Ingredients:
(for 4 portions) 1 egg, 1 dry bagel, 100g spring onion, 500g mixed mincemeat, lemon, spoon of chopped Melissa, ground black and sweet pepper, 200 g champignons, 150 g leek, 1 carrot, 1 onion, 40 g butter, 1 l broth, 100 ml cream, 35 g capers, 4 tbsp flour fried oil-less.
Cooking: soak the bagel. Cut spring onions in rings, mix with chopped meat, egg, Melissa and soaked bagel. Sprinkle salt, black and sweet pepper. Make meatballs of 4 cm in diameter. Slice the mushrooms. Cut the leek in rings and cut the carrots into pieces. Chop the onions and fry in butter. Add mushrooms and vegetables, stew a little and pour the broth. Put the meatball, cover and stew for 15 minutes. Add cream, capers and flour. Boil and season with salt and pepper.

Lyula-kebab
Ingredients:
(for 6 portions) beef broth 1.5 glass, mince mutton 1kg, 2 eggplants, 6 tomatoes, 2-3 onions, 200g mushrooms, 1 clove garlic, 4 twigs mint, tomato paste 1 tbsp, spices.
Cooking: Prepare 1.5 glass beef broth. Heat the oven until 200 degrees C. Bake the eggplants for 30 minutes on a baking pan without oil (until they get mild). Cut baked eggplants and remove the flesh with a spoon. Peel tomatoes, remove the seeds, cut in big pieces. Put half of tomatoes into a saucepan, add eggplant flesh, pour hot broth and boil the sauce until it gets thick. Fry onions and mushrooms. Add ground garlic, heat it up and mix with the eggplant and tomato sauce. Put mint leave with tomato paste and heat it up. Add spices and chopped onions into the mince mutton. Mix the mincemeat thoroughly on the board, strongly lifting it up and down. Divide the mincemeat into 12 balls formed as sausages, roast on the pre-heated pan (grill or charcoal). Put the cooked lyula-kebabs on the frying pan, sprinkle with sauce and bake in a hot oven for 5 minutes. Serve hot with the sauce; dress with fresh tomatoes left and mint leaves.

Moldavian cutlets
Ingredients:
750 g meat flesh, 1 medium-size onion, 1 piece of bread, 1 carrot, 1 potato, 1 egg (or 1 spoon of flour), salt, pepper, verdure, 2 tbsp crushed breadcrumbs, 100 g melted lard.
Cooking: you may cook the cutlets of beef, pork or lamb. Take fat meat (flesh) and mince it through the mincing machine. If the meat is not fat, add 1 tbsp cracklings left from melted lard. Together with meat mince the chopped onion, fried with lard prior to it, and also a piece of white bread within 2 fingers thick, soaked in water. It’s recommended to mince the meat twice. To make cutlets mild and light, you may mince 1 carrot and 1 potato with it, peeled before. Add 1 egg to the mincemeat; if you happen to run out of eggs, take 1 tbsp flour, sprinkle with salt, ground pepper and chopped parsley or fennel. Stir up the mincemeat with a wooden spoon. Prepare crushed breadcrumbs on a separate board. Take a certain amount of mincemeat with a spoon, make a ball, wrap in breadcrumbs and make it round or oblong using knife. Roast from both sides on a pre-heated pan on melted lard.

Greek meatballs
Ingredients:
1 piece of bread, 2 cloves garlic, 1 onion, 600 g mincemeat, 2 eggs, 750 ml broth, 200 ml cream, 25 g cream cheese, 30 g grated Parmesan,