Cutlets with mushroom sauce
Description
The dish is prepared without unnecessary complications. A delicious and unusual recipe for cutlets with a mushroom sauce. The cutlets turn out juicy and aromatic, while the mushroom topping is absolutely delightful. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Prepare the meatballs. Preheat the oven to 180 degrees. Heat olive oil in a medium-sized saucepan. Add chopped onion, thyme, salt, and pepper, and cook over low heat, stirring occasionally, for 8–10 minutes. The onion should become translucent but not browned. Remove from heat, add Worcestershire sauce, chicken broth, and tomato paste. Bring to a simmer over low heat.
- 2
Step 2
2. In a large bowl, combine ground meat, onion mixture, breadcrumbs, and eggs, and mix with a fork. Divide the mixture into 6 portions. Bake for 40–50 minutes. Serve hot, topped with mushroom sauce.
- 3
Step 3
3. Prepare the topping. Heat olive oil in a deep skillet. Add mushrooms and garlic, sauté for 5-6 minutes. Add salt, pepper, and chicken broth, then bring to a boil.
- 4
Step 4
4. In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes. Add the milk and season with almond, salt, and pepper.
- 5
Step 5
5. Add the milk sauce to the mushrooms. Add the gorgonzola and wait until it melts.