Many people know the Kiev cutlet. Have you ever tried its Donetsk variety? There are many legends about the origin of Donbass-style cutlets: from a political order to the desire of Donetsk chefs to surpass the capital's cutlet in popularity with their invention. There is another version associated not with the region, but with the restaurant of the same name. In Soviet times, at a time of severe shortages, talented chefs invented dishes worthy of pride.
Be that as it may, Donbass cutlets have become one of the most popular and traditional in the eastern region of Ukraine. What distinguishes them from Kiev cutlets is the use not of chicken fillet, but of mixed minced meat from beef and pork. The rest of the dishes are similar. Inside, the cutlet is filled with a piece of butter, then it is breaded in breadcrumbs and deep-fried.
Ingredients:
- Minced meat - 1 kg.
- Salt - 1 tsp
- Onions - 1 pc.
- Nutmeg - pinch
- Egg - 1 pc.
- Butter - 200 grams
- Breadcrumbs - 200 grams
- Vegetable oil for deep fat - 500 ml.
I prepare the necessary products. For minced meat, I twist lean pork and beef in a 1: 1 ratio in a meat grinder.
Chop the onion and add to the minced meat. I pour in salt and a pinch of nutmeg. I mix everything well until smooth.
I divide the minced meat into pieces, about 70 grams each, and form flat cakes from them, in the center of which I spread a block of butter, weighing about 10 grams.
For breading, I prepare crackers in two different bowls and mixed with 1 tbsp. water egg.
From minced meat I form oblong cutlets with a piece of butter inside. First, I dip them in an egg and then in bread crumbs. In order to prevent the melted butter from coming out during frying, it is better to make a double breading.
Before frying, it is advisable to hold the cutlets for 20-30 minutes in the refrigerator so that the breading layer dries slightly.
In a stewpan I heat up the vegetable oil, reduce the heat and fry the blanks until golden brown, periodically turning them over in oil.
I put the finished cutlets on a paper napkin to get rid of excess fat.
I bring the cutlets to readiness in the oven, preheated to 200 degrees, for 10 minutes.
Donbass cutlets are ready.
We serve the dish and serve it in the best Soviet traditions - with vegetable salad. But, of course, you can't do without 100 grams! 😉
Bon Appetit!
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