Russian cuisine: Cutlet Russian-Style

You can grind the meat in your food processor, it’s a lot better than buying the ready-make mixture. If you’ve bought the meat already ground, still put it through a food processor, follow it with an onion, then put the bun into the milk for some 5 minutes, take it out, squeeze it in your fist and grind in your food processor. Then mix what you’ve just minced together, adding an egg, a pepper mix (black, rose, green and white peppers, ground), and if you want to – some crushed garlic.

Now you need to form the cutlets. All the time keep your hands wet, so that the meat doesn’t stick. Cup one hand and put two tablespoonfuls of the meat mix on it, then roll the meat as you would roll a ball from clay. Squash your perfect ball a little, so that it looks like a very fat and small pancake.

Time to fry them! The frying-pan needs to be heavy and thick-walled, the oil must be hot – if you put the meat on a cold frying-pan, you’ll never scrub it off! Now just fry those flat balls on both sides (takes about 7-9 minutes per side) and serve them with any garnish.