Usuba
Pork cutlet with mushroom filling and potato crust
A juicy pork cutlet filled with sautéed mushrooms, onions, carrots, and cheese. The meat is pounded thin, the filling is distributed evenly, then the cutlet is breaded in flour and egg, coated in grated potatoes, and fried until golden brown. The final stage is finishing in the oven. The dish turns out hearty, with a crispy potato crust and a juicy center.
- Total
- 90 min
- Standard serving
- 484.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the mushrooms, onion and carrot, and fry them in vegetable oil.
Salt, pepper, and add herbs. Transfer to a bowl.
Grate the hard cheese coarsely into a bowl and mix well. The filling is ready.
- 2
Step 2
Cut the pork loin into portions, thinly pound each piece on both sides.
Salt and pepper the pounded meat.
Place the filling on each piece and form oval-shaped cutlets.
- 3
Step 3
Once all the cutlets are formed, grate the potatoes on a coarse grater. Grate the potatoes at the last moment — if you do this earlier, they will darken and the cutlet will look less appetizing.
- 4
Step 4
Coat the cutlet first in flour, then in egg.
Cupping your hands like a boat, spread the grated potatoes evenly over the entire surface of the cutlet, pressing them down with your hands.
- 5
Step 5
Heat the skillet well, pour in vegetable oil and heat it. This is necessary so that the potato crust does not fall off during frying and does not stick to the skillet.
- 6
Step 6
Fry the cutlets over medium heat until golden brown.
- 7
Step 7
Transfer the cutlets to an oven preheated to 180 degrees and cook until done for 15 minutes.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
