How to cook meat cutlets with mushrooms

You’ll need
    • Cutlets with mushroom stuffing
  • 300g lean ground beef
  • 300g pork mince
  • 300 g g calf mince
  • 1 head onion
  • 2 slices white bread
  • 1/2 cup oily milk
  • 2 eggs
  • 1/2 cup tomato paste
  • 1 table spoonful Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • 240g forest mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon spoon flour
  • Chicken cutlets with mushrooms
  • meat with 4 chicken thighs
  • ¼ cup bread crumbs
  • 50ml fatty cream
  • 1 garlic clove
  • 1 head shallots bunch of
  • spicy herbs (thyme
  • basil
  • rosemary)
  • 100g chanterelles
  • 25g butter
  • vegetable oil
  • salt
  • pepper
  • Instructions
    1

    Cutlets with mushroom filling

    Onion peel, rinse, discuss and cut small cube. Set aside 2 tablespoons for the filling. From the white bread, cut the crust and soak it in the milk, wait until most of the milk is absorbed. In a large deep bowl, mix the chopped onions and ground meat.

    2

    Remove the milk-soaked white bread and in a small bowl mix it with Worcestershire sauce, tomato paste, Dijon mustard. Lightly whisk two eggs and put in this mixture. Add all the mass to the minced meat, salt, pepper, stir and whittle well. To do this, get the cutlet mass from the bowl and vigorously throw it against the bottom of the dishes. Repeat this procedure times 15-20, so the minced meat will be more considered and will be better to keep the shape.

    3

    Mushrooms brush and discuss. Cut into a small cube. In a frying pan, heat the vegetable oil, roast the onions until transparent, add the mushrooms, over medium heat, until the liquid has evaporated, pour in the flour and roast everything until golden crust. Chill.

    4

    Preheat the oven to 200oS. Grease the baking tray with fat. Draw minced meat, put a little mushroom filling in the earrings, formulate the cutlets and lay them on a baking tray. Bake the cutlets until an even blush crust for about 45-60 minutes.

    5

    Chicken cutlets with mushrooms

    In a food processor, grind the chicken. In cream soak bread crumbs. Finely slice the garlic. Peel the onion and cut into a small cube. Rinse the herbs, discuss and also grind. Mix unsoaked crumbs, spicy herbs, onions and garlic with minced meat, salt, pepper and bleat.

    6

    Chanterelles wash, discuss, cut large mushrooms, small – cook whole, roast in melted butter until golden crust. Chill. Shape the cutlets put inside the filling. Heat the pan, heat the oil, fry the cutlets over a high heat to a golden crust on two sides, reduce the heat, cover with a lid and simmer over a low heat for 20-30 minutes.

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