RUSSIAN CUTLETS


INGREDIENTS:

  • 1 lb (450 g) of ground beef
  • 1 lb (450 g) of ground pork
  • 5 oz (150 g) of day-old sourdough bread
  • 7 oz (200 g) of bacon
  • 1.5 cups of milk
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • Oil for frying
  • 2 eggs, bitten (optional)
  • 3 cups of bread crumbs (optional)

Yields about 40 cutlets

DIRECTIONS:

Break the bread into chunks and pour milk over it.  Let soak.

Grind bacon, onion, and garlic. Grind soaked bread with all the milk.

Mix ground beef and pork with the bacon/bread mixture, salt and pepper, squeezing with your fingers so that all ingredients incorporate.

Shape oval patties.  If you wish to, dip into the eggs and roll the patties in the bread crumbs. 

Heat the oil on the skillet.  Fry the patties covered on mid-low heat for 4-5 min on each side.

Make ahead: you can store uncooked cutlets for up to 3 months.  Wrap each cutlet in plastic wrap, place in a zip-lock bag, and freeze.  Thaw completely before frying.