Cutlets with chanterelles, cheese and basil
8 servings
30 minutes
Cutlets with chanterelles, cheese, and basil are a refined combination of flavors where tender beef and pork meat harmoniously complement the aroma of forest mushrooms, the spiciness of parmesan, and the freshness of basil. These cutlets transport us to a cozy corner of the forest where the air is filled with the sharp scent of mushrooms. Chanterelles add a light nutty note while cheese provides pleasant creaminess. The dish is perfect for a cozy family dinner or gastronomic experiments. It pairs wonderfully with vegetable side dishes, sour cream-based sauces, or homemade bread. Grilled cutlets acquire an exquisite aroma and light crust while pan-fried ones have a juicy texture that reveals the depth of flavor. A true gastronomic delight!
1
Cut the beef into cubes.
- Beef: 800 g
2
Then cut the pork in the same way.
- Pork neck (collar): 1.3 kg
3
Peel the garlic.
- Garlic: 7 pieces
4
Grind the meat with mushrooms, basil, and garlic.
- Beef: 800 g
- Pork neck (collar): 1.3 kg
- Chanterelles: 200 g
- Basil: 10 g
- Garlic: 7 pieces
5
Add cheese and eggs to the minced meat.
- Grated Parmesan cheese: 4 tablespoons
- Quail egg: 3 pieces
6
Then add the spices.
- Ground pepper blend: 1 tablespoon
- Dry adjika (spice blend): 1 tablespoon
7
Mix the minced meat thoroughly by hand.
8
Then salt and mix again.
- Sea salt: to taste
9
Then grind the minced meat again through the meat grinder. Form patties of a convenient size.
10
Cutlets can be prepared by frying in a pan or on a grill.
