Moscow cutlet with bun, mustard and pickle
6 servings
100 minutes
Moscow cutlet with bun, mustard, and pickled cucumber is the embodiment of hearty and soulful flavors of Russian cuisine. The origins of this dish trace back to the street food traditions of Moscow, where a hot, juicy cutlet with a fragrant bun became a symbol of cozy snacking. Tender minced meat fried to a golden crust pairs perfectly with airy homemade bread. The sharpness of the mustard highlights the richness of the flavor, while the crunchy pickled cucumber adds a pleasant zest. This combination makes the cutlet an ideal option for lunch or dinner and a convenient snack on the go.
1
For the cutlet, pass veal, chicken thighs, and fat through a meat grinder. Chop the onion into small cubes and fry in vegetable oil over low heat until golden brown. Add the fried onion to the mixed minced meat, season with salt and pepper to taste. Shape the cutlets into medallions of 150 grams each. Fry in vegetable oil over medium heat, turning a couple of times.
- Veal fillet: 500 g
- Beef tallow: 200 g
- Boneless chicken thigh fillet: 150 g
- Onion: 2 pieces
- Vegetable oil: 30 ml
- Ground black pepper: to taste
- Salt: to taste
2
For the bun, dissolve sugar and yeast in a small amount of warm water and let it sit for half an hour. Knead the dough from flour, water with sugar and yeast, the remaining warm water, vegetable oil, and salt. Place it in a warm place for 40 minutes to rise. Divide the dough into 60g pieces and roll into balls. Place on a baking sheet with parchment and let rise for 30-40 minutes at 45°C. Then brush with egg and bake in the oven at 180°C for 10 minutes.
- Sugar: 35 g
- Dry yeast: 5 g
- Water: 115 ml
- Vegetable oil: 30 ml
- Wheat flour: 250 g
3
Place a hot cutlet in the sliced bun, adding slices of pickled cucumber and mustard.
- Mustard: to taste
- Pickled cucumbers: to taste
