Cutlets in yogurt sauce
4 servings
20 minutes
Yogurt sauce cutlets are a refined dish of Italian cuisine that combines the rich flavor of meat with the tenderness of a fermented milk sauce. The recipe's foundation is a harmonious blend of beef and pork infused with the aromas of spices and bay leaves. Baking gives the cutlets juiciness, while the addition of white dry wine in the sauce highlights its delicate taste. The yogurt sauce makes the dish light and fresh, adding a pleasant tanginess. Finishing touches include chopped herbs and pine nuts that add texture and aroma. These cutlets are perfect for a festive dinner or as an exquisite addition to an everyday table, creating a sense of a true Mediterranean culinary journey.
1
Cut the crusts off the bread and soak them in milk.
- White bread: 3 pieces
- Milk: 100 ml
2
Pass meat and bread through a meat grinder. Season with salt and pepper, and shape into patties.
- Beef: 250 g
- Pork: 500 g
- White bread: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Place sliced onions in rings at the bottom of a greased pot, then add the meat on top. Season with salt, pepper, and bay leaves. Cook in a preheated oven at 180 degrees for 15 minutes.
- Onion: 2 heads
- Beef: 250 g
- Pork: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
4
Whisk the eggs with yogurt, add wine. Pour the sauce over the cutlets and cook for another 15 minutes.
- Chicken egg: 2 pieces
- Plain (natural) yoghurt: 200 g
- Dry white wine: 30 ml
5
Sprinkle the ready cutlets with chopped greens.
- Fresh herbs: 1 bunch
