ReceptnaptárBreaded pork cutlet (otbivnaya)
Otbivnaya (pounded, breaded cutlet) is a popular quick main of Russian and Soviet cooking. The thin, crisp-coated pork cutlet is cheap and loved everywhere. It is served with mashed potatoes and pickles.
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Method
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- Pound the cutlets to 1 cm thick and season.
- Put the flour, beaten egg and crumbs on three plates.
- Coat the cutlets in flour, egg and then crumbs.
- Heat the oil over medium heat.
- Fry the cutlets for 4 minutes per side until golden.
- Drain on paper towels and serve with lemon, mashed potatoes and pickles.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the meat an even thickness so it cooks through at once.
- Press the crumbs on so they do not come off.
- Do not make the oil too hot or it burns outside and stays raw inside.
Frequently asked questions
Can it be made with chicken?
Yes, chicken breast and turkey work too.
How do I make it crispier?
Fry fresh, drain on paper towels and do not cover.
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More russian ideas
- Buzhenina (spiced cold-sliced roast pork)
- Stuffed roast pork (porosyonok-style) with mushroom and apple filling
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
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