Russian Cutlets

Russian Cutlets

Cutlets hot in Russian cuisine juicy fried flat dumplings of minced meat or -Fish. Russian Cutlets are similar to the German meatballs. The Russian word "Cutlets" and the German "chops" are descended from the French Côte lette (ribs). Today Cutlets and chops denote different dishes. The German pork chop, which is a fried piece of meat's ribs, in Russian "отбивная Cutlets" (f) [atbiwnája katljéta]. Usually you but simply says "отбивная" literally means "a soft knocked piece of meat".

The typical Russian Cutlets are made of minced meat and in any event contain onions. The addition of the egg is a matter of taste.

Recipe for Russian Cutlets


  • Ingredients for 4 servings (11 pieces)
  • 500g minced beef (300g beef + 200g pork)
  • 1 medium onion (about 200 g)
  • 150 g of white bread
  • 1/2 glass of water (or milk)
  • Salt pepper
  • Oil / ghee
  • parsley
  • Sour cream (to taste)

Russian Cutlets



Preparing Russian Cutlets


Preparing Cutlets
                      Cut white bread into large pieces and soak in water until it is saturated.

Preparing Russian Cutlets
                                                          Chop or rub onion very finely

Preparing Cutlets
                                              Minced onion and carefully knead with your hands.

Preparing Russian Cutlets

        Express white bread well, add to ground beef, salt and pepper vigorously. Mix everything until a homogeneous mass.


Cutlets
         Moisten hands with water and Cutlets forms. You should have a smooth surface and be about 1.5 cm thick.

Russian Cutlets
  Pan with grease heat and fry the cutlets in about 3 minutes on each side sharp. Turn to only if a crust has formed.

Russian Cutlets
                  Finally, rules on medium heat down and cook for another 2-3 minutes on end.

Russian Cutlets
                     In Russia Cutlets one eats often with sour cream and finely chopped parsley.

As a side dish served in Russia to like buckwheat, fried potatoes or mashed potatoes.

Tips for preparing Russian Cutlets


  • When the meat mixture is too dry, add cold water and knead well.
  • If the mass is too liquid, it can be bound with breadcrumbs.
  • Old dry white and red maintains the minced mass together better than fresh.
  • When the onion is cut too coarse, it may happen that the Cutlets falling apart during frying.
  • An egg is sometimes added, because it binds the meat well. However, it makes the Cutlets also a little dry.
  • The Cutlets when searing too often contact. When the crust is broken, the Cutlets lose the delicious juice and dry.
  • The Russian Cutlets are ready when pressing in light leaking a little juice.

Recipe Variations for Russian Cutlets


  1. Who does not like onions, you can replace it with zucchini. It is tasteless, juicy and a bit sticky. Keep Cutlets are not too dry and not fall apart.
  2. Add fine grated vegetables like beetroot, carrot, potato and / or finely chopped parsley, garlic or other herbs to taste. The vegetables makes the Russian Cutlets juicy and gives them a nice color.
  3. Add to the ready-mixed mince ground a piece of cold butter and knead it all over again. The butter makes Cutlets gently and juicy.
  4. Finished Cutlets with sour cream sprinkle, cover the pan and leave to low heat for 5-10 minutes.

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