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Donbas-Style Cutlets

Cutlets with a surprise inside — juicy, golden, and full of flavor! These Donbas-style cutlets have won a lot of fans, and they're easy to pull off at home. For the best texture, grind the meat yourself, running it through the grinder three times, but store-bought ground meat works too. Keep the butter well frozen before you shape the cutlets so it doesn't melt in your hands as you work.

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Cutlets in Donbass
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 11 g
Fats 60 % 36 g
Carbohydrates 22 % 13 g
416 kcal
GI: 7 / 0 / 93
  • How do you make Donbas-style cutlets?
    1. Cut the butter into oblong sticks and freeze them for 20 minutes.
    1. The ground meat should be as smooth as possible, so run it through the grinder a couple of times. Season with salt and pepper, add a pinch of ground nutmeg, and mix well.
    1. Divide the meat into equal portions. Place a stick of butter in the center of each, then shape it into an oblong patty, sealing the butter inside.
    1. Crack the eggs into a bowl and whisk until smooth.
    1. Bread each cutlet in breadcrumbs, then dip it in the beaten egg, and coat in breadcrumbs once more.
    1. Set the cutlets on a cutting board and refrigerate for half an hour.
    1. Pour the vegetable oil into a deep, heavy-bottomed pan and set it over the heat. Once the oil reaches about 350°F (180°C), fry the cutlets in batches until deep golden brown.
    1. Transfer the finished cutlets to a paper towel to drain off excess oil.
  • Serve with any side dish you like.
  • Enjoy!
  • Since everyone's preference for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
  • Every oil is good only up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Choose an oil suited to high-heat frying and keep an eye on the temperature.
  • The right pan matters, too: a poorly chosen skillet can spoil even the best recipe.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Minced pork beef - 236  kcal/100g

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