Iset-style cutlet
Description
Making cutlets is not complicated. There are a few important details you should know. For example, did you know that the side of the cutlet which first touches the hot pan will turn out the most attractive? Or that your cutlets will be evenly browned and look delicious if you prepare the mince properly and use enough vegetable oil when frying? Here's an excellent option:
Instructions
- 1
Step 1
Grind beef meat through a meat grinder. For the minced meat, I use several cuts (a little chuck, shoulder, and shank). In my opinion, this combination works best.
- 2
Step 2
In a meat grinder, grind 2 onions and some pork. I don't always add pork. It can be replaced with 100 g of pork fat—bacon.
- 3
Step 3
Soak 50-60 g of bread roll in milk. After passing it through a meat grinder, add it to the minced meat. Season the meat mixture with salt and pepper. Mix thoroughly, adding 1 egg. Our base is now ready.
- 4
Step 4
Peel a small onion and finely chop it. Sauté in vegetable oil. Now add previously sliced mushrooms. While frying the mushrooms, season with salt and pepper. Remove the mushrooms from the oil in which they were fried.
- 5
Step 5
Take a small amount of prepared minced meat. Shape it into a patty. Place a tablespoon of sautéed mushrooms with onions in the center. Bring the edges together, shaping the patty into an oval form.
- 6
Step 6
Fry in vegetable oil. I usually don't use breading when making cutlets, but for those who like it, I recommend using semolina instead of breadcrumbs or flour.