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Classic kotlety recipe

1 lb ground beef
1 lb ground pork
1/2 French bread loaf, crusts removed
1 large egg, slightly beaten
1 medium onion, chopped
2 cloves garlic, pressed
2 tbsp minced dill weed
dried bread crumbs, preferably roasted ("kalenye suhari", available in Russian stores)
freshly ground black pepper
vegetable oil
measures conversion [+]

Saute the onion in vegetable oil, stirring, until it is golden-brown. Remove from heat and set aside. Soak the bread in cold water for about 15-20 minutes. Squeeze dry and put through a meat grinder, or process into a paste. Combine beef, pork, processed bread, onion, garlic, egg, and dill. Season with salt and generously with black pepper. Mix well. You can check the seasonings by frying or microwaving a small piece of the mixture. Make oval-shaped cakes (containing approximately 2 tbsp each of the mixture). The cakes should be about 3/4 inch thick. (If you rinse your hands with tepid water from time to time, it will prevent the mixture from sticking to your fingers.) Warm some vegetable oil in a large skillet. Roll the kotlety in bread crumbs until completely coated and fry over high heat until they are well-done and have a nice brown crust on the outside, 5-7 minutes per side. (In many Russian kitchens, kotlety are not breaded before frying, so as to make them lower in fat and calories. The traditional recipe, however, calls for breading.)

Cuisine: Russian
Source: Redisca
Recipe category: Meat-Dishes > Pork, Meat-Dishes > Beef

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