Long-suffering cutlets

Long-suffering cutlets

Category: Meat dishes

Ingredients
Meat (beef)	500gr
Meat (pork)	500gr
Bulgarian pepper	1 PC
Fresh mushrooms (any)	200 g
Eggs	2 pcs
Garlic	4-6 teeth
Onion	One medium size
Cheese	taste
Salt, pepper and other spices	taste

Cooking method

• First freeze all the meat a little in the freezer, so that it is easier to cut it into thin strips, I cut it about 0.3 - 0.5 cm thick.It is not necessary to take beef with pork, I tried beef with turkey and chicken, it also turns out great.
• If the meat is too tough, then you can add a little kiwi, but don't overdo it, otherwise the meat will become like a rag.
• Peppers, mushrooms, garlic and onions, cut into very small strips (I don't really respect graters and all kinds of garlic press)
• Then all this is poured into a large bowl, salt, pepper and so on are added to taste, two eggs are added and everything is thoroughly mixed.
• From the mince obtained, cutlets are formed, which are rolled in flour or breadcrumbs, and then fried on both sides in a pan until golden brown.
• 
• Next, these fried cutlets are sent to a baking sheet and into the oven at about 180 degrees and for about 35 - 40 minutes.
• At the very end, the oven opens on top of the cutlets, the cheese is laid out, cut into thin slices and the oven is closed again until the cheese is melted.
• All that remains is to put it on a plate and serve.
• 
• As the saying goes, bon appetit.

Time for preparing:

3-4 hours

Note

This is my first recipe, so I ask you to be condescending if I indicated something wrong or incorrectly explained
I would also like to say that I have not met such recipes, and I have not looked for it, to be honest, and I took it all from my head.
And yet, that I don't cook them often, the process of cutting meat into thin strips turns out to be very laborious, so I called them long-suffering ... But the time spent is worth it, it turns out very tasty
Sorry for the quality of the photo.

[WLAD]

WLAD, with the first recipe!
Very interesting. I have never met a recipe for cutlets made from thinly sliced ​​meat. Need to try.
Thanks for the recipe!

[Galina]

Galina, Thanks a lot, tried

very tasty and unusual! really, never met such a recipe))) thanks for such a great idea! I'll try to grate frozen meat

[Wlad]

Wlad, well done! Really original and interesting recipe! Anything, but ... just not cutlets in the common sense.
And it's even more interesting to read it from the mouth of a man who invented it himself! Bravo to the author !!!

Good hour! An interesting recipe! Moreover, the man himself prepared the treat!

Girls thank you very much for your approval

[Wlad]

Wlad, original
Need to try.

[Wlad]

Wlad, with a start!
Interesting recipe and name I've never eaten meat with mushrooms, you have to try this combination, I think it's very tasty
I wish you victory in the competition!

[Elena]

Elena, Thanks, yes, it seems like I'm already participating



Margitte, Thank you very much

[Wlad]

Wlad, I'm sure it will turn out very tasty. Well done.

[Gayane]

Gayane, Thank you very much ... very tasty, you can be sure
I even ate cold the next day ... nothing at all ...

[Wlad]

Wlad, surprised. With the first recipe!

[Wlad]

Wlad, oh, oh, handmade! respect!

[Svetlana]

Svetlana,Maria, Thank you very much

[Wlad]

Wlad. With the first recipe. And kind of successful

[Galina]

GalinaThank you very much I really hope so

[WLAD]

WLAD, with a start! Good recipe, so thoughtful

[Ludmila]

Ludmila, Thank you so much

[WLAD]

WLAD, thanks for the recipe! So far, I only plow chicken meat almost like that, but now I will definitely try pork and beef!
The recipe is very interesting, because the coquettish monotony is already boring.
Thank you!
Boom to cook!

[Rita]

RitaThank you very much I will be very glad if you like it, which I really hope

[WLAD]

WLAD, excuse me, but I, as usual, to the details, you write about cutting meat:

I cut it about 0.3 -05 mm thick

And in the photo in my naked eye up to 3mm, nevertheless, cut the meat into pieces of 0.3 mm, that is, thinner than a millimeter, the task is almost impossible, it seems to me that you were mistaken But if not, then I just can't imagine how to cut so thin

0.3 mm - this is just a microtome just right to cut, with a knife to do this - and indeed a feat ...

[Ludmila]

Ludmila, a thousand apologies ... I was mistaken, wait, I will correct, I really did not look
Thanks for prompting

[WLAD]

WLAD, this is normal, we can all get confused.You are definitely thin there, in my opinion - 2-3 mm thick

[Ludmila]

Ludmila, Yes, I always try to cut everything thinly and finely, it seems to me that it tastes better

[Wlad]

Wladwhat a coincidence, anniversary on the Bread Maker and the first recipe. Congratulations!

[Alla]

AllaThank you very much.If it weren't for you, I would not have remembered this, for this special thanks

[Wlad]

Wlad,

I would also like to say that I have not met such recipes, and I have not looked for it, to be honest, and I took it all from my head.
And also that I don't cook them often, the process of cutting meat into thin strips turns out to be very laborious, so I called them long-suffering  ... But the time spent is worth it, it turns out very tasty   

Not looking - it will be more accurate. Cutlets made from meat, chopped by hand, are called "meat rattle". It seems that there was a recipe somewhere on our forum. And before the invention of the mechanical meat grinder, they were made only by hand. But now for some reason men are fond of making pens, women prefer meat grinders.

[WLAD]

Hand-chopped meat cutlets,

Chopped and minced meat is a big difference! I like WLAD, the same did not see the recipes for cutlets from cut meat.

[Maria]

MariaPerhaps, I will not argue or dispute, for myself I know that the recipe is from my own head and for me this is enough ... I think that I have not violated anyone's rights



Ludmila,

What rights? What are we talking about?

with this knife, a special two-handed, curved semicircle, repeatedly, swinging from side to side, they passed over a piece of meat. Until the meat grinder was invented. And no one chopped anything with an ax.

This is already an ordinary sharp knife

[Maria]

MariaThank you for the valuable information

What does the ax have to do with it? There are special knives for chopping meat, chopping with two hands, and this is a completely different cooking technique, respectively, a different texture of the final result. The double knife is another technique that is different from manual cutting.

Have you tried to cut meat with two handles yourself? even frozen?

Here it was about the fact that men are cooks, especially the pros! prefer to cut meat, rather than twist through a meat grinder. Better the structure of the meat is preserved, and, essno, and the taste.

[Maria]

Maria, I cut frozen with a large and very sharp knife with one handle, I am too lazy to take a picture of it and put it here, and I think it's not necessary at all ...
And in general I do not understand why all the boron cheese is, and what do you dislike and what did you personally dislike about this recipe?
I am far from a pro and in general I have a very distant idea of ​​the culinary sciences, I cut and cook as I like it myself

[Wlad]

Wlad, with a good start!

why all the cheese is boron

Nevermind!
On HP, it is customary to vividly discuss recipes, details, exchange by analogy on neighboring topics, etc.
So you please everyone, it's just that your recipe evoked parallel associations in someone. This is normal
Good luck in the competition!

[Olga]

Olga, Thank you very much

[WLAD]

WLADBy the way, I also like to cut frozen meat, only before I used to cut it into beef stroganoff and naturally thicker slices.

very sharp knife with one handle

a good knife makes this procedure easy enough.
But recently my husband was interested in manual chopping of meat with knives, now he even has a special knife "pchak". But I haven’t tried this method yet.Of course, I will only chop meat with my weak handles in an electric meat grinder But thinly chop, very curious, I have enough strength too

I love chopped meat, chopped - in the sense of an ax. I know it's work, but it's really worth it.

[Ludmila]

LudmilaMuch depends on the sharpness, size, steel from which the blade is made and of course the angle of sharpening of the knife, for different purposes the knife sharpens at different angles, for example, a tourist knife is sharpened, for example, at 40-45 degrees, and a straight razor if memory does not change at 11 degrees, but it won't be convenient for you to cut the sausage ... with kitchen knives the same situation ... on the internet there are many interesting articles and videos on this matter

[Wlad]

Wlad, friend, comrade and brother: I also cut meat into cutlets almost the same way, and no one understands me, why bother! (and all because, to be honest, that beloved husband does not tolerate homogeneous minced meat, he ceases to be meat for him. Accordingly, almost everything that is not very tasty for him with purchased or even homemade minced meat. But my cutlets are his favorite because the meat in them is minced).
Great idea to add mushrooms! My husband loves mushrooms until he shivers, so I will please him tomorrow. And white recovered from dry will do the same?
Eh, and cheese on top - as my husband loves.
Eh, I feel that my cutlets will be long-suffering, and my husband's will be favorite.

Thanks for the recipe! And with a recipe start!

[Anastasia]

AnastasiaThank you very much I tried both oyster mushrooms and champignons and chanterelles, in a word, everything that came to hand, I never tried to do it with dried ones, but if you think logically, it probably won't change anything, and I think the taste and smell from porcini mushrooms will be richer

About 15 years ago I ate such a thing in a French restaurant in Chicago, but I didn't have a chance to cook myself,
but now thanks to you Vlad - I will try to cook!
I don’t like cutlets and all sorts of boorish burgers, but I take such a wonderful cutlet into service, thank you very much!

[Ludmila]

LudmilaAnd thank you very much

The first recipe and such a sensation! Bravo!
I liked it too, I bookmark it. It will be necessary to surprise the guests somehow.

[Wiki]

Wiki, Thank you very much

But recently my husband was interested in manual chopping of meat with knives, now he even has a special knife "pchak".

The Uzbek knife "pchak" is not intended for cutting meat. Pchak is an Uzbek chef's knife, and as for me it is very convenient. I have two of these in the kitchen are not idle. But they are not convenient for chopping or chopping meat into minced meat. For this there are special hoes "Guimyakesh":

And, in principle, it was meat chopping that came to our region from the Caucasian and Asian regions. Before that, in Russia, meat was cooked only in whole pieces - it was cooked or fried on a spit ...

And if you use champignons as mushrooms in the recipe, and take good proven meat, then I would gladly try this dish without heat treatment, that is, completely raw. It probably would be like a French steak tartare or a German mettbrötchen ...

I congratulate the author on the initiative! The first pancake is not lumpy at all, but on the contrary!

[Kapet]

Kapet, everything is possible, my husband in the internet was looking for information about "special knives", but what is true in the net and what is not - these are only real specialists know, although our friends confirmed that it is possible
Yeah, I watched this video - beautifully chops

cut into thin strips, I cut it about 0.3 - 0.5 cm thick

Only I don’t understand why everyone writes about chopping meat, there is a completely different technique, not chopping

Only I don’t understand why everyone writes about chopping meat, there is a completely different technique, not chopping

Perhaps because thinly slicing a kilo of meat is not a trivial task. I cut more, but it's really tiring and time-consuming ... Especially for non-pumped female hands ...