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 Cutlets with Mushrooms Recipe
There are a great many recipes for cooking cutlets, and it would seem that offering another recipe is a thankless task. But every housewife has her favorite dishes, and I am no exception. I want to share a recipe for cutlets baked in the oven. On top there will be mushrooms under a ruddy cheese crust! The cutlets are soft, juicy and fragrant.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For minced meat, you will need meat, pumpkin and onion. You can add an egg, but this is not necessary. I put some pumpkin, about 10% of the meat weight. Any mushrooms will do for the filling, I have oyster mushrooms.
    For minced meat, you will need meat, pumpkin and onion. You can add an egg, but this is not necessary. I put some pumpkin, about 10% of the meat weight. Any mushrooms will do for the filling, I have oyster mushrooms.
  2. First of all, cut the onion into half rings or quarters and fry on low heat until transparent. I take a lot of onions, because most of it will go to the substrate for cutlets.
    First of all, cut the onion into half rings or quarters and fry on low heat until transparent. I take a lot of onions, because most of it will go to the substrate for cutlets.
  3. Prepare minced meat, pumpkin and onion (adjust the amount of minced meat to your liking). If desired, you can add an egg. Add salt, pepper, and the usual spices for you. To make the cutlets fluffy and soft, the minced meat should be mixed well. I do this with a mixer, attachments "hooks". Sometimes the minced meat turns out to be runny, in this case I add a little ground breadcrumbs. Put the finished minced meat in the refrigerator for 20 minutes to ripen.
    Prepare minced meat, pumpkin and onion (adjust the amount of minced meat to your liking). If desired, you can add an egg. Add salt, pepper, and the usual spices for you. To make the cutlets fluffy and soft, the minced meat should be mixed well. I do this with a mixer, attachments "hooks". Sometimes the minced meat turns out to be runny, in this case I add a little ground breadcrumbs. Put the finished minced meat in the refrigerator for 20 minutes to ripen.
  4. Finely chop the mushrooms and lightly fry in a frying pan. Add a little salt and, if desired, add spices: for example, thyme. At the end of frying, I lightly sprinkle the mushrooms with flour, add a little water and cook until thickened.
    Finely chop the mushrooms and lightly fry in a frying pan. Add a little salt and, if desired, add spices: for example, thyme. At the end of frying, I lightly sprinkle the mushrooms with flour, add a little water and cook until thickened.
  5. Put the remaining onion on the bottom of the baking dish, form balls of minced meat and evenly distribute them over the onion. Make a recess in each ball and fill it with mushrooms.
    Put the remaining onion on the bottom of the baking dish, form balls of minced meat and evenly distribute them over the onion. Make a recess in each ball and fill it with mushrooms.
  6. On top of each cutlet, put the cheese, grated on a coarse grater and pre-mixed with sour cream. Put the mold in the oven and bake the cutlets at 180-200 * C until golden brown, but not less than 20 minutes. Focus on your oven, I have cutlets cooking for 40 minutes. Tip: before baking, pour a little water on the bottom of the mold - you will get an excellent onion gravy with a sweet taste, which you can pour over ready-made cutlets - it's delicious!
    On top of each cutlet, put the cheese, grated on a coarse grater and pre-mixed with sour cream. Put the mold in the oven and bake the cutlets at 180-200 * C until golden brown, but not less than 20 minutes. Focus on your oven, I have cutlets cooking for 40 minutes. Tip: before baking, pour a little water on the bottom of the mold - you will get an excellent onion gravy with a sweet taste, which you can pour over ready-made cutlets - it's delicious!
  7. That's it, the ruddy cutlets are ready!
    That's it, the ruddy cutlets are ready!
  8. Bon Appetit!
    Bon Appetit!
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