Cutlets in processed cheese sauce
4 servings
30 minutes
Cheese sauce cutlets are a cozy and hearty dish embodying the warmth of home cooking. Its roots can be found in European gastronomic traditions where meat cutlets are often accompanied by delicate creamy sauces. Here, juicy cutlets fried to a golden crust gain special tenderness from the aromatic melted cheese sauce with hints of mushrooms, garlic, and fresh dill. The sauce not only enriches the flavor but also gives the dish a velvety texture. These cutlets pair perfectly with mashed potatoes, pasta, or rice, creating a complete and harmonious dinner. Their soft cheesy taste with light herbal accents makes the dish particularly comforting and versatile, suitable for both everyday dinners and family celebrations.
1
Grind the minced meat with onion in a meat grinder. Mix with egg and soaked bread (in milk).
- Ground meat: 500 g
- Onion: 1 piece
- Chicken egg: 1 piece
- Loaf: 0.5 piece
2
Add Italian herbs, salt, and pepper.
- Italian Herb Blend: to taste
3
Form patties with wet hands, coat in flour, and fry on both sides.
- Wheat flour: 1 tablespoon
4
Chop the dill and garlic. Mix with cream cheese (I have mushroom-flavored cheese).
- Dill: 1 bunch
- Garlic: 1 clove
- Processed cheese: 200 g
5
Place cheese in the pan with cutlets, add water. Stew until cooked on the stove or in the oven. At the end, thicken with flour.
- Processed cheese: 200 g
- Wheat flour: 1 tablespoon