Juicy, aromatic filling and incredibly crispy potato crust will delight anyone … Cook and you will be satisfied with the result!
Ingredients for cutlets:
- 400-500 g of pork (you can also take chicken fillet)
- 200-300 g champignons
- 100-150 g of hard cheese
- 1 medium onion
- salt pepper
Ingredients for breading:
- 2-4 potatoes
- 1 egg
- vegetable oil for frying
Start by making the filling. Boil mushrooms and cut into strips. Cut the onion into half rings and lightly fry.
Sodium cheese on a coarse grater, chop dill. Mix onions, mushrooms, cheese and dill, lightly salt.
From pork tenderloin or chicken fillet, make medium-sized and thick chops. Salt and pepper the chopped meat to taste and place on top of each chop about 1 tbsp. l. fillings.
Tuck the edges of the meat with an envelope and form an oval cutlet.
Peel and rub the potatoes on a coarse grater. Break the egg into a deep plate, pour the flour onto the work surface.
Dip each cutlet in flour, then in an egg, and then in grated potatoes, compacting it with your hands. Fry the cutlets in vegetable oil in a highly preheated pan on both sides until golden brown.
Preheat the oven to 180 ° C and place the cutlets there for 15 minutes. You can also use the microwave.