Usuba
Pork cutlets with potatoes and sour cream baked in the oven
Juicy pork cutlets with potatoes, carrots, and herbs. The meat is mixed with grated vegetables, formed into cutlets, fried in a skillet, and then baked in the oven with sour cream until tender and delicate.
- Total
- 89 min
- Standard serving
- 143 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the meat under running water, pat it dry, and cut it into medium-sized pieces suitable for grinding through a meat grinder.
- 3
Step 3
Peel the onion, wash it and cut it into pieces for a meat grinder.
- 4
Step 4
Pass the prepared meat through a meat grinder.
- 5
Step 5
Pass the onion through a meat grinder.
- 6
Step 6
Peel the garlic, wash it and press it through a garlic press. Add to the minced meat.
- 7
Step 7
Clean the carrots, wash them, dry them and grate them on a coarse grater. Transfer to a separate container.
- 8
Step 8
Peel the potatoes, wash them and grate them on a coarse grater. Transfer to a container with the carrots.
- 9
Step 9
Add salt and ground pepper to the grated vegetables. Mix thoroughly.
- 10
Step 10
Wash the parsley, dry it, chop it finely and add it to the potatoes and carrots.
- 11
Step 11
Spread the minced meat over the vegetables and herbs. Mix well and form into cutlets.
- 12
Step 12
Pour vegetable oil into the pan. Fry the cutlets on both sides over medium heat until golden brown.
- 13
Step 13
Place the fried cutlets in a baking dish.
- 14
Step 14
Pour the sour cream into the pan with the cutlets.
- 15
Step 15
Cover the form with a lid or foil. Bake in the oven at 170 °C for about 60 minutes.
- 16
Step 16
Cool the cooked cutlets under a closed lid. Serve hot or warm.
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