How to cook traditional Slavic meat cutlets with simple ingredients

By Sander Soans

Traditional Slavic meat cutlets are humble in stature but surprisingly delicious in flavour. And while there are many different versions of this dish, the classic recipe still reigns supreme.

Typically, the minced meat is heavily seasoned with garlic, salt, black pepper, herbs and finely grated onions, all of which melt into the meat, giving it a sweet-savoury flavour. The pan-frying adds a brown, crusty exterior while keeping the interior tender and juicy.

Usually, the cutlets are served with crispy homemade fries or creamy mashed potatoes, but you can also put them between two slices of bread to make a burger, or use them as pseudo-meatballs in a tomato sauce. And since we’re dealing with pantry-friendly ingredients here, it’s a perfect homey meal that’s cheap and can be easily whipped up at a moment’s notice on any given day or night.

Prep time: 30 min
Cooking time: 20 min
Serves: 4 people

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Ingredients

• Vegetable oil, for frying
• 3 slices of white bread (old, stale bread)
• 500g minced meat (pork and beef)
• 1 large egg
• 1 large onion, grated
• 2–3 garlic cloves, grated
• 200ml milk
• Salt, to taste
• Black pepper, to taste
• 2 tbsp dill, finely chopped

Instructions

1. Place the white bread into a small bowl, add milk and leave it to soften (about 5 min).
2. In a large bowl, add the minced meat, egg, onion, garlic and dill. Take the bread soaked in milk, squeeze out the excess moisture, and add it to the bowl. Season with salt and pepper. Using your hands, mix everything together. Cover the bowl and refrigerate the mixture for 30 min so it sets and is easier to work with.
3. After 30 min, take the mixture out of the fridge. Wet your hands (so the mixture doesn’t stick) and portion the mixture about the size of your palm. Shape into slightly flattened oval patties and set aside. Repeat until all the mixture is used.
4. Heat a good amount of vegetable oil in a pan over medium-high heat. Once the oil is simmering, add the cutlets (do not overcrowd the pan). Fry on one side for 5–6 min, covered with a lid, until nicely browned. Flip and fry for 4–5 min until cooked through.
5. Serve the meat cutlets with your choice of carbs (add sauce if desired).