Cutlets in creamy cheese sauce
6 servings
60 minutes
Cutlets in creamy cheese sauce are a refined dish of European cuisine that combines the tenderness of meat with a rich creamy cheese flavor. The roots of this recipe trace back to traditional meat dishes where the softness of cutlets is achieved by adding bread and milk, while their spiciness comes from spices and aromatic herbs. The recipe's highlight is juicy cutlets hiding a piece of butter and hard cheese inside, creating a delicate melting core. Baked in a velvety sauce, they acquire a delightful creamy texture, and the cheesy crust gives them an appetizing golden hue. This dish is perfect for a cozy family dinner or a festive feast, and its harmony of flavors will make it a favorite even among the most discerning gourmets.
1
Soak the bread in milk and leave for 3-5 minutes (note: the amount of milk in the ingredients is for the sauce, not for the bread).
- White bread: 2 pieces
- Milk: 200 ml
2
Mix the minced meat (chicken, pork, or beef) with egg, soaked bread, salt, garlic, and pepper. Knead until homogeneous.
- Mince: 500 g
- Chicken egg: 1 piece
- White bread: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic powder: to taste
3
Form patties from the prepared minced meat, placing a piece of butter and hard cheese in the center. Roll in flour. About 12 small balls are made.
- Butter: 50 g
- Hard cheese: 50 g
- Wheat flour: 30 g
4
Fry the patties on both sides until crispy (about 1-2 minutes on each side).
5
For the sauce, mix milk, sour cream, salt, pepper, Provencal herbs, grated cheese, and a small piece of melted butter (note: milk and sour cream can be replaced with cream).
- Milk: 200 ml
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
- Grated cheese: 200 g
- Butter: 50 g
6
Place the fried cutlets in a greased dish and pour sauce over them.
- Butter: 50 g
7
Bake in a preheated oven for 20-30 minutes at 200-220 degrees.
8
It is recommended to let the finished dish rest in the turned-off oven for 30 minutes to an hour for the sauce to thicken completely.
