Imperial cutlet
4 servings
30 minutes
Recipe by the chef of the restaurant "Bochka" Igor Bednyakov
1
Cut the bacon into cubes and put it in the freezer.
- Lard (back fat): 150 g
2
Chop the onion finely and sauté in vegetable oil until translucent.
- Onion: 100 g
- Vegetable oil: 50 ml
3
Peel the pumpkin from the skin and seeds, cut it into small cubes, place it on a baking sheet lined with parchment paper, and mix with a little vegetable oil. Fold the edges of the paper like an envelope. Preheat the oven to 150 degrees and place the pumpkin inside for fifteen minutes. Let the cooked pumpkin cool.
- Pumpkin: 160 g
- Vegetable oil: 50 ml
4
Mix slightly chopped chicken fillet, pumpkin, onion, and bacon, then pass the mixture through a meat grinder.
- Boneless chicken thigh fillet: 850 g
- Pumpkin: 160 g
- Onion: 100 g
- Lard (back fat): 150 g
5
Add salt, pepper, cream, crushed ice to the mixture, mix well, and let it sit in the refrigerator for half an hour.
- Salt: to taste
- Ground black pepper: to taste
- Heavy (double) cream: 80 ml
- Ice: to taste
6
Mix the minced meat by hand and shape it into a patty. Fry the patty in a preheated pan with vegetable oil on both sides until golden brown.
- Vegetable oil: 50 ml
7
Preheat the oven to 180 degrees, place the patty inside, and cook until done (twenty minutes).
8
Preheat the oven to 180 degrees and bake the apples whole until soft (about twenty minutes). Remove the skin and core, and mash into a puree.
- Apple: 90 g
9
Add mustard, lemon juice, and honey to the apple puree, mix everything thoroughly, and season with salt and pepper to taste.
- Mustard: 30 g
- Lemon juice: 15 ml
- Honey: 30 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve the cutlet with mustard-apple sauce and a garnish of your choice.
