Do not press bread dry
Some milk in the bread holds meat juice later. Fully squeezed bread loses this effect and makes the mass more compact.
Russian Recipe
Russian kotlety
Milk bread binds meat juice and softens the mixture. After frying, the chops are cooked in the oven in a controlled manner, without becoming too dark on the outside.
Total time
1 hr 25 min
Calories
520 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Juicy Russian meatloaf with bread and onions
In everyday Russian cuisine, chops are usually oval-shaped meat cakes, not bone-in chops. Soaked white bread is not just an extender: it retains liquid in the mass and provides a delicate texture. Steamed onions taste milder than raw. The shaped chops are turned into crumbs, sautéed vigorously and then safely cooked over moderate oven heat.
Lunch
Dinner
Meat
Russian Recipes
Recipe
Russian kotlety
Russian chops are succulent meat cakes made from minced beef and pork, soaked white bread and onions with a fine golden brown crumb shell.
Ingredients
6 servings
Method
-
1
Sauté onions mildly
Melt butter in a pan and sauté onions over low to medium heat for 8 minutes until soft. Let cool completely.
-
2
Soaking bread
Pour milk over the white bread and leave to soak for 10 minutes. Then, squeeze only lightly; it should remain moist but not drip.
-
3
Binding meat mass
Mix the two types of minced meat with the bread, onions, egg, salt, pepper and mustard for 3 minutes until the mixture holds together.
-
4
Cooling and shaping the mass
Cool the mince for 30 minutes. Form twelve oval chops, about 2 cm thick, with moist hands and turn evenly into breadcrumbs.
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5
Sauté on both sides
Heat oil in a large frying pan. Fry the chops in portions over medium to high heat for 3 to 4 minutes on each side until golden brown.
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6
Finished cooking in the oven
Place the fried chops on a baking tray and cook at 180 ° C / 350 ° F / gas mark 4 for 10 to 12 minutes until the center reaches 71 ° C / 375 ° F / gas mark 4.
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7
Rest for a moment
Let the chops rest for 5 minutes and serve with dill. Mashed potatoes, buckwheat or braised cabbage are a good side dish.
Kitchen know-how
Tips for Russian kotlety
Chill before forming
The chilled meat mass is more stable, sticks less to the hands and retains its oval shape better when turning.
Variations
How to adapt this recipe
Replace minced meat with chicken and add two tablespoons of soft butter. Cook until core temperature is at least 75 ° C.
Cook the fried mushrooms with broth and sour cream to a light sauce. Add the chops only when serving, so that the shell does not soften.
Nutrition per serving
520kcal
24.0 gCarbohydrates
34.0 gProtein
32.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian kotlety
The transitions are smooth. Russian chops are often oval, contain relatively much soaked white bread and are often breaded finely.
The mixture was mixed too briefly, not cooled or was too moist by milk. Firmly bind, let rest and turn in hot oil.
Yes. Pre-freeze individually and then pack. Defrost in the refrigerator, breadcrumbs and cook through completely.
The pan produces a brown crust, while the oven cooks the thick center in a controlled manner. This way, the crumbs do not burn before reaching the safe temperature.
Mashed potatoes with roast sauce are particularly popular, as are buckwheat, braised cabbage, pickled cucumbers or a fresh cucumber salad.
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