Homemade cutlets with ricotta, mushrooms and onions
10 servings
45 minutes
Homemade cutlets with ricotta, mushrooms, and onions are an elegant combination of tenderness and rich flavor. Their softness comes from the ricotta, which makes the texture airy, while the mushrooms add a subtle aroma of forest freshness. This dish has roots in European cuisine where exquisite yet simple ingredients are valued. In the cooking process, onions and champignons are first sautéed and then mixed with juicy minced meat, spices, and ricotta. The cutlets are fried until golden brown, creating a crispy shell and juicy center. They pair perfectly with a light side dish like mashed potatoes or fresh vegetables. This dish is suitable for cozy family lunches as well as festive dinners, adding a touch of home warmth and gastronomic pleasure.
1
Prepare the products.
2
Place the minced meat in a bowl.
- Mince: 400 g
3
Peel the onion and first cut it in half, then crosswise.
- Onion: 1 head
4
Then cut into cubes.
5
Pour a little (about 30 ml) vegetable oil into the pan.
- Vegetable oil: 100 ml
6
Place the onion in the pan and sauté.
- Onion: 1 head
7
Next, cut the mushrooms in half and lengthwise.
- Button mushrooms: 6 pieces
8
Then cut them crosswise into small pieces.
9
Add mushrooms to the onion and fry together (if necessary, add oil).
- Button mushrooms: 6 pieces
- Vegetable oil: 100 ml
10
Add salt to the minced meat.
- Salt: 1 teaspoon
11
Add spices for the meat.
- Meat spice blend: 1 teaspoon
12
Add dried garlic.
- Garlic powder: 1 teaspoon
13
Add ricotta cheese.
- Ricotta cheese: 4 tablespoons
14
Mix everything.
15
Add the prepared mushrooms with onions to the minced meat.
- Button mushrooms: 6 pieces
- Onion: 1 head
16
Mix everything together until homogeneous.
17
Form small patties with wet hands.
18
Place them in the pan, adding vegetable oil (about 50 ml) beforehand.
- Vegetable oil: 100 ml
19
Fry in portions on both sides until cooked, adding vegetable oil if necessary (check by piercing the patty: clear juice should come out, not bloody liquid).
- Vegetable oil: 100 ml
20
Place the cooked cutlets on a plate and let excess liquid and oil drain off.
