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Poltava cutlets

Poltava Cutlets

These delicious, juicy Ukrainian cutlets are a hit with the whole family! Having been born and raised in Ukraine, I feel close to our national cooking, including the Poltava tradition — famous for its borscht, steamed varenyky (dumplings), and of course halushky (dumplings). I visit the Poltava region a few times a year, and I can honestly say I've never had salo (cured pork fatback) as good as theirs — the old technique of singeing the rind with straw is being forgotten elsewhere, but that's exactly how they still do it there. The meat at the market is mostly pork, but these Poltava cutlets are made from beef with a little salo mixed in to keep them tender and juicy.

Abigail

Recipe author

Composition / ingredients

Servings:

Beef

500

Salo (cured pork fatback) (fatback)

Garlic

Water

Breadcrumbs

Sunflower oil

Butter (melted)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 16 g

Fats 50 % 21 g

Carbohydrates 12 % 5 g

271 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 50 min

Step 1:

Get your ingredients ready.
Step 2:

Trim the membranes off the beef and cut it into pieces.
Step 3:

Grind the beef through a meat grinder twice, then add the finely chopped salo.
Step 4:

Add the water, crushed garlic, salt, and ground pepper, and mix.
Step 5:

Shape the ground meat into cutlets.
Step 6:

Bread the cutlets in breadcrumbs.
Step 7:

Fry them. As they cook, the salo renders extra fat, so you won't need much oil in the pan.
Step 8:

Serve the Poltava cutlets drizzled with melted butter.