Russian Cutlets

I remember a year ago my son didn’t quite get the whole present idea.  Naively and cute he was thrilled about all the wrapping paper.

Today the morning started with “Mama! Birday? Presens!?” Oh! I was watching him opening all the presents, sadly wondering if his sweet innocence was forever gone,… when he asked my husband if Santa was coming…  Oh, dear…

Today’s recipe is the one he actually likes (because of the bacon).  I usually make a bunch of them, fry a few, and freeze the rest. 

Print this recipe

RUSSIAN CUTLETS

INGREDIENTS:

  • 1 lb (450 g) of ground beef
  • 1 lb (450 g) of ground pork
  • 5 oz (150 g) of day-old sourdough bread
  • 7 oz (200 g) of bacon
  • 1/2 cup brown rice, cooked
  • 1.5 cups of milk
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • Oil for frying
  • 2 eggs, bitten (optional)
  • 3 cups of bread crumbs (optional)

Yields about 40 cutlets

DIRECTIONS:

Break the bread into chunks and pour milk over it.  Let soak. Note: use your favorite bread – I usually go with my 5-seed one.

Grind bacon, rice, onion, and garlic. Grind soaked bread with all the milk.

Mix ground beef and pork with the bacon/bread mixture, salt and pepper, squeezing with your fingers so that all ingredients incorporate.

Shape oval patties.  If you wish to, dip into the eggs and roll the patties in the bread crumbs.

Heat the oil on the skillet.  Fry the patties covered on mid-low heat for 4-5 min on each side.

Traditionally served with mashed potatoes or pasta, or could simply be eaten with bread.

Make ahead: you can store uncooked cutlets for up to 3 months.  Wrap each cutlet in plastic wrap, place in a zip-lock bag, and freeze.  Thaw completely before frying.

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: