Jewish chops
5 servings
40 minutes
Jewish cutlets are a fragrant and tender dish rooted in Jewish cuisine. It originated in the traditions of family meals where simplicity of preparation and rich flavor were valued. The cutlets are made from minced meat generously mixed with onions and spices, giving them juiciness and richness. Eggs and flour make the mixture airy, resembling pancake batter, while frying in a pan turns them into appetizing golden patties. This dish pairs perfectly with homemade pickles or fresh vegetables, and its versatility allows it to be served at cozy family dinners as well as festive gatherings. Jewish cutlets are not just a treat but a warm symbol of home and hospitality.
1
Chop 300–400 grams of any meat into small cubes, take the same amount of chopped onion, 4 eggs, and 4 tablespoons of flour, spices to taste. Whisk the resulting mixture to the consistency of pancake batter.
- Meat: 400 g
- Onion: 400 g
- Chicken egg: 4 pieces
- Wheat flour: 4 tablespoons
- Spices: to taste
2
Cook pancakes in a frying pan.
