Cutlets in potatoes under a cheese cap
8 servings
60 minutes
Potato-wrapped cutlets under a cheese crust are an exquisite dish of French cuisine that combines the tenderness of potatoes, the juiciness of minced meat, and aromatic cheese. The idea of wrapping meat cutlets in mashed potatoes arose as a way to enhance their softness and retain juiciness. In this recipe, each cutlet is carefully wrapped in a potato cloud and topped with an appetizing cheese crust. During baking, the cheese melts, creating a delicate texture with a golden crispy surface. This dish is perfect for both family dinners and festive gatherings. It is served hot and pairs wonderfully with fresh vegetables and herbs. Each bite offers a rich, intense flavor and cozy gastronomic pleasure.
1
First, we make cutlets from any minced meat, it can be chicken, beef, turkey, or fish — to your taste (I took beef). We coat them in breadcrumbs or flour and fry until fully cooked.
- Ground meat: 600 g
- Breadcrumbs: 6 tablespoons
- White bread: 100 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Next, we boil the peeled potatoes in salted water until cooked. We drain all the water and mash them into a puree.
- Potato: 7 pieces
- Salt: to taste
3
From the slightly cooled potato mass, we form balls, and their number should match the number of prepared cutlets.
- Potato: 7 pieces
4
Place a potato ball on the palm, add a cutlet on top, and wrap it in the potato.
- Potato: 7 pieces
- Ground meat: 600 g
5
In a separate bowl, grate the cheese on a fine grater, add mayonnaise to the cheese, and mix everything.
- Cheese: 120 g
- Mayonnaise: 5 tablespoon
6
Place cheese with mayonnaise on top of the previously made balls and send them to a baking tray lined with parchment paper or foil greased with oil, arranging our potato balls.
- Cheese: 120 g
- Mayonnaise: 5 tablespoon
- Vegetable oil: 4 tablespoons
7
Send everything to a preheated oven at 180 degrees for about 15-20 minutes, until a golden crust forms.
