Cutlets with cranberries and pine nuts
8 servings
20 minutes
Cranberry and pine nut cutlets are an exquisite blend of the sweet tartness of berries and a delicate nutty aftertaste that complements juicy pork mince. This recipe is inspired by Russian culinary traditions where rich meat dishes are combined with berry notes to create a harmony of flavors. Aromatic spices like fennel, nutmeg, and cloves add special depth and spiciness. These cutlets are perfectly served with maple syrup that highlights the natural sweetness of cranberries. This cooking option is suitable for a cozy family dinner or a festive feast, surprising guests with an unusual yet balanced taste. Tender, juicy cutlets with a crispy crust and vibrant flavor accents will be a true gastronomic delight.
1
Roast and grind the fennel seeds.
- Fennel seeds: 1 teaspoon
2
Chop the cranberries coarsely.
- Dried cranberries: 60 g
3
Heat olive oil in a pan over high heat.
- Olive oil: 2 tablespoons
4
Mix all ingredients in a large bowl and form 12 patties from the prepared minced meat.
- Minced pork: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Brown sugar: 1 tablespoon
- Dried sage: 2 teaspoons
- Dried marjoram: to taste
- Red pepper flakes: to taste
- Nutmeg: 1 teaspoon
- Ground cloves: pinch
- Freshly chopped rosemary: 1 teaspoon
- Thyme: 1 teaspoon
- Roasted pine nuts: 0.3 glass
5
Fry the cutlets for 10-12 minutes.
6
Place the cooked cutlets on paper towels to drain excess fat.
7
Serve with maple syrup. Enjoy your meal!