Homemade Cutlets with Ricotta, Mushrooms, and Onions
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
10
Description
This recipe uses a mixture of pork and beef, but you can use any ground meat. No bread or other fillers are used to soften the cutlets; instead, ricotta is added. Finely chopped onions and mushrooms give a certain charm to the texture of the cutlets. If desired, the finished cutlets can be simmered in a pan with a little water mixed with cream.
Ingredients
- Ground meat - 14.1 oz
- Pickled Chanterelles - 6 pieces
- Ricotta cheese - 4 tablespoons
- Onion - 1 head
- Salt - 1 teaspoon
- Grill Meat Spice Blend - 1 teaspoon
- Ground Dried Garlic - 1 teaspoon
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Place the ground meat in a bowl.
Step 3
Peel the onion and cut it in half, then crosswise.
Step 4
Next, dice it.
Step 5
Pour a little (about 30 ml) of vegetable oil into the pan.
Step 6
Add the onion to the pan and sauté.
Step 7
Next, cut the champignon mushrooms in half and then lengthwise.
Step 8
Then chop them crosswise into small pieces.
Step 9
Add the mushrooms to the onion and fry together (if necessary, add oil).
Step 10
Add salt to the ground meat.
Step 11
Add meat spices.
Step 12
Add dried garlic.
Step 13
Add ricotta cheese.
Step 14
Mix everything together.
Step 15
Add the already cooked mushrooms with onions to the ground meat.
Step 16
Mix everything together until homogeneous.
Step 17
With wet hands, form small cutlets.
Step 18
Place them in the pan, adding vegetable oil (about 50 ml) beforehand.
Step 19
Fry in batches on both sides until cooked, adding vegetable oil as needed (check by piercing a cutlet: clear juice should run out, not bloody liquid).
Step 20
Place the finished cutlets on a plate and let excess liquid and oil drain off.
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