Cutlets in Bechamel Sauce
4 servings
40 minutes
Cutlets in béchamel sauce are a delicate dish of Russian cuisine that combines the juiciness of minced meat with the velvety texture of classic French sauce. Béchamel, known since the 17th century, adds sophistication to the cutlets by softening their texture and adding a creamy depth of flavor. The dish is based on a harmony of pork and beef, complemented by light notes of garlic and spices. Corn flour gives the cutlets a pleasant crispy crust, while stewing in the sauce makes them incredibly tender. These cutlets are perfect for both family dinners and festive tables, served with mashed potatoes or fresh vegetables, enhanced by the gentle taste of creamy milk sauce. This dish is a true embodiment of home comfort and culinary mastery.
1
Mix pork and beef mince, add eggs.
- Minced pork: 200 g
- Ground beef: 200 g
- Chicken egg: 2 pieces
2
Finely chop the onion, grate the potato, and add to the minced meat.
- Onion: 1 piece
- Potato: 1 piece
3
Add salt and pepper to the mixture and mix well.
- Salt: to taste
- Ground black pepper: to taste
4
Pour 100 ml of milk into the minced meat, then add 3 tablespoons of flour and mix again.
- Milk: 400 ml
- Wheat flour: 3 tablespoons
5
Shape the minced meat into small patties and coat them in corn flour.
- Corn flour: 3 tablespoons
6
Heat the pan and pour in sunflower oil.
- Sunflower oil: 2 tablespoons
7
Place the patties tightly and fry on one side.
8
Flip the patties and pour them with béchamel sauce.
9
Simmer in sauce for 15 minutes.
10
Sauce: melt butter in a pan. Add wheat flour and stir with a spatula. Gradually add pre-warmed (warm but not hot) milk while actively stirring to avoid lumps. Bring the sauce to a boil, season with salt, and squeeze in 2 small cloves of garlic.
- Butter: 30 g
- Wheat flour: 3 tablespoons
- Milk: 400 ml
- Salt: to taste
- Garlic: 2 cloves