Cutlets on rye bread
6 servings
60 minutes
Rye bread cutlets are a true symbol of Russian cuisine, embodying the traditions of home cooking. The rye bread used in the recipe gives the cutlets a unique texture and rich flavor, slightly tangy with hints of toasted grains. Historically, this recipe emerged as a way to make meat dishes more nutritious and accessible by adding bread to the mince. Aromatic onions and spices enhance the taste, creating a harmony of simple and familiar ingredients. These cutlets are perfect for both a weekday dinner and a cozy family lunch, especially when paired with a side of potatoes or stewed vegetables. The crust made from dried bread adds an appetizing crunch, turning them into a hearty yet tender dish that stirs memories of warm home meals.
1
Grind the meat in a meat grinder.
- Beef: 300 g
2
Cut the crusts off the bread.
- Rye bread: 150 g
3
Crumble the bread, pour water over it, and let it soak.
- Water: 150 ml
4
Chop the onion and add it to the minced meat.
- Onion: 1 head
5
Transfer the softened bread to the meat mixture, having chopped it beforehand.
- Rye bread: 150 g
6
Mix until homogeneous.
7
Add salt to taste.
- Salt: to taste
8
You can add a little black ground pepper if desired.
- Freshly ground black pepper: to taste
9
Dry the bread crusts in the oven.
- Rye bread: 150 g
10
Crush the dried crusts into crumbs.
11
Shape patties from the minced meat.
12
Coat the cutlets in breadcrumbs and place them on a baking sheet, adding a little water (in a thin layer) at the bottom. Preheat the oven to 200 degrees. Place the cutlets in the oven for half an hour.
- Water: 150 ml