Lordly cutlets: Elevate your dinner with a gourmet touch

Looking for a dinner idea that will impress even the pickiest gourmets? I have a proposal that will surely win you over - lordly cutlets! This dish combines simplicity of preparation with an exquisite taste and aroma. Juicy ground meat mixed with mushrooms, green onions, and chives, seasoned with herbs and spices, will surely win the hearts of your loved ones.

Meat dish enthusiasts often look for new, exciting recipes that will transform the classic menu. If your household members are tired of traditional ground meat cutlets and you want to surprise them with something special, Lordly cutlets will be the perfect choice. This exquisite dish is suitable for family dinners and gatherings with guests. The recipe for Lordly cutlets is simple, and adding mushrooms, green onions, and chives gives them a unique taste.

To prepare Lordly cutlets, you will need a few essential ingredients to give the dish exceptional character. Below, you will find a list of necessary products and step-by-step instructions on how to prepare them.

Ingredients:

• 600 grams (1.3 pounds) of ground pork (you can use pork-beef or poultry),
• 200 grams (7 ounces) of mushrooms,
• 2 tablespoons of butter,
• 1-2 green onions with chives,
• 1 garlic clove,
• 1 Kaiser roll,
• 100 millilitres (3.4 fluid ounces) of milk,
• 1 tablespoon of cream,
• 3-4 tablespoons of breadcrumbs,
• Salt, black and herbal pepper,
• Oil or lard for frying.

1. Place the ground meat in a large bowl. Finely chop the green onions and sauté in one tablespoon of butter. Add them to the meat along with the finely chopped chives.
2. Thoroughly clean the mushrooms and cut them into small pieces. Then, sauté them in the second tablespoon of butter with the crushed garlic clove. After cooling, grind or blend the mushrooms and add them to the bowl with the meat and onions.
3. Soak the Kaiser roll in milk and set it aside for 10-15 minutes to soften. Then, squeeze out the excess milk and add it to the remaining ingredients.
4. Add a tablespoon of cream, salt, black and herbal pepper, and your favourite herbs to the meat. Mix all the ingredients thoroughly to achieve a uniform mass. If the mixture is too dry, add a little milk or water.
5. Pour the breadcrumbs into a shallow dish. Wet your hands in water, take portions of the meat, form round cutlets, and lightly flatten them. Then, coat the cutlets in breadcrumbs. Heat oil or lard in a large pan and fry the cutlets on each side for a few minutes until golden.
6. Place the finished cutlets in a pot lined with a paper towel to drain the excess fat. Cover the pot with a lid to keep the cutlets warm.

Additional tips:

• You can add other ingredients to the stuffing, such as grated yellow cheese, chopped bell pepper, or chopped parsley.
• If you want a crispier breading, you can coat the cutlets in flour and egg and then again in breadcrumbs before frying.
• You can also bake the Lordly cutlets for about 20 minutes in an oven preheated to 175°C (350°F).