If you want to surprise your guests or loved ones with an unusual and tasty dish, cook cutlets with mushrooms. Juicy and tender, they combine the taste of fried fresh mushrooms and tender young meat. Spending a little more time on cooking than usual, you will delight both children and adults with an unusual "surprise".
It is necessary
-
- meat (veal or pork);
- fresh mushrooms (porcini or champignons);
- egg;
- carrot;
- onion;
- breadcrumbs;
- vegetable oil;
- ground black pepper;
- salt.
Instructions
Step 1
Peel one onion and chop finely. Rinse 500 grams of young veal or pork under cold water, cut it into small pieces and twist it through a meat grinder (you can also use ready-made minced meat, but not thawed). Transfer the minced meat to a deep bowl and add chopped onion, one chicken egg, salt and black pepper to taste there. Mix everything thoroughly into a homogeneous mass.
Step 2
Prepare the mushroom filling for the cutlets. To do this, wipe the mushrooms well with a paper towel; if porcini mushrooms are used for cooking, rinse well. Trim the dark underside of the mushrooms' legs and cut them into small slices or cubes. Preheat a skillet and lightly fry the mushrooms (porcini mushrooms) in 1-2 tablespoons of vegetable oil, but do not cook until cooked. Peel one medium onion and one carrot. Finely chop the onion and grate the carrots. Fry in two tablespoons of vegetable oil, then add the vegetables to the mushrooms and stir.
Step 3
Take some minced meat and form a circle with a diameter of about 14-15 centimeters and 0.5 centimeters thick. Put 1-2 tablespoons of mushroom filling in the middle of it, gently join the edges so that the filling does not fall out and give them the shape of cutlets or a ball. Press lightly on top and roll in breadcrumbs. Fry the cutlets on both sides in 3-4 tablespoons of vegetable oil. Serve garnished patties with white sauce or chopped fresh herbs on top.
