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Kotlety (Russian Ground Beef Cutlets)


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Why I Love This Recipe

*You can use stale pumpernickel or unseeded rye bread.

Italian white bread or rolls are a good choice. I soak crusts and all, the tear it all up and squeeze out the milk. Salt and pepper to your taste.


Ingredients You'll Need

2 stale white rolls (crust removed)*
1 cup milk or water
2 lb. 75%-80% ground beef/chuck
2 eggs, beaten
1 med. onion, chopped
1-2 cloves garlic, minced
1 tsp. each salt, pepper
Dry bread crumbs (optional)
4 Tbsp. vegetable oil, more or less


Directions

Soak rolls in milk. Squeeze out excess moisture from bread and crumble bread; combine with ground beef, beaten eggs, onion, garlic, salt and pepper to taste.


Shape into palm-size patties. Dredge in bread crumbs. Fry cutlets in hot vegetable oil until done, about 5 minutes on each side. Transfer cutlets to oven-proof pan and keep in a 300º F. oven, while cooking remaining cutlets. Serves 6-8


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