Potato and Mushroom Cutlets with Sour Cream Sauce
Appetizing and soft cutlets with a crispy layer. The sauce harmoniously complements the flavor. Fresh champignons are used in this recipe; frozen ones should be defrosted beforehand and excess moisture removed. These proportions yield 12-15 cutlets.
- Total cooking time
- not set
- Number of servings
- 12
- Recipe difficulty
- 4 / 5
Ingredients
for 12 servings
- potato 1 kg
- mushrooms 300 g
- onion 150 g
- milk 50-100 ml
- butter 2 tbsp
- egg 1
- breadcrumbs
- salt
- pepper
- vegetable oil
- sour cream 250 g
- garlic clove 3 clove
- greens to taste
- salt
Instructions
Step 1 of 18
Finely chop the onion.
Step 2 of 18
Finely chop the mushrooms.
Step 3 of 18
Lightly sauté the onion in vegetable oil.
Step 4 of 18
Add the mushrooms. Fry for 7–10 minutes.
Step 5 of 18
Peel the potatoes and boil until tender.
Step 6 of 18
After boiling, drain the water, add butter, and mash.
Step 7 of 18
Gradually pour in the milk, stirring. The mixture should not be runny. Add salt and pepper.
Step 8 of 18
Add the sautéed mushrooms and mix.
Step 9 of 18
Lightly beat the egg.
Step 10 of 18
Form cutlets from the mixture and dip them in the egg.
Step 11 of 18
Coat with breadcrumbs.
Step 12 of 18
Grease a pan with oil. Place the cutlets and fry until golden brown.
Step 13 of 18
Flip and fry on the other side.
Preparing the sauce
Step 14 of 18
Finely chop the greens.
Step 15 of 18
Finely chop the garlic.
Step 16 of 18
Combine the sour cream, garlic, and greens.
Step 17 of 18
Mix and add salt.
Step 18 of 18
Drizzle the finished cutlets with the sauce.