Russian Cutlets (Like Meatballs, but Crispy)
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- Опубликовано: 13 окт 2021
- Russian Cutlets (Like Meatballs, but Crispy)
Serves 6-8
90g of crustless white bread in small cubes (10%)
144g kefir or buttermilk or yogurt or milk (16%)
126g yellow onion, coarsely chopped (14%)
54g peeled celery, coarsely chopped (6%)
3 garlic clove, coarsely chopped
27g parsley and/or dill leaves (3%)
45g unsalted butter, cut into small cubes (5%)
900g (2 Lb) meatloaf mix of beef, pork, and veal (100%)
13g salt (1.44%)
Black pepper to taste
Panko breadcrumbs as needed for coating
Oil for pan frying as needed (use a tasteless oil with a high smoke point like canola or grapeseed)
In a large bowl, soak the bread in kefir while preparing the other ingredients. Pulse the onions, celery, garlic, and parsley in a food processor, scraping down frequently until finely minced. Add the bread and butter and pulse until minced into small pieces (it’s ok to have a few pieces of butter the size of peas). Move this mixture back into the large bowl you used to soak the bread and add the meat, salt, and pepper. Toss with your hands to distribute the veggies evenly throughout the meat. Then mix well until homogeneous. This mixture can be made up to 24 hours in advance and stored in the fridge. If it looks wet after refrigeration, remix to reincorporate the juice.
Shape into 90-100g patties. Coat in panko pressing firmly to make the patties that are about ⅔ inch (1.7cm) thick. With the breadcrumbs they might look more like ¾ inch (2cm) thick. Set a non-stick skillet over medium heat. Add enough oil to just coat the bottom (about 2 Tbsp for a 12 inch skillet). When the oil is hot, arrange the cutlets in a single layer in the skillet and cook about 3 min per side, regulating the heat so that they don’t burn. Take them off the heat at 155F (68C). If they are completely brown, but not cooked through, low the heat to low and keep cooking them flipping every minute. Let rest for 5 min and serve immediately. Only fry what you can serve immediately since they don’t rewarm well.
If you want to try Daniel Gritzer's fabulous meatballs:
www.seriouseats.com/italian-a...
If you want to watch Alex's meatball adventures:
• The Perfect Meatball.
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I like Helen because you can tell she watches as much food RUclips as the rest of us.
That's right. I am not addicted to RUclips. I am working :)
@@helenrennie 😂
@@helenrennie genius.
FooTube
I love cooking and watching videos, but can we talk about how therapeutic Helen's voice is??? Ahhhhhh 🥰
My wife is Russian and she love the dishes I prepare based on you videos. She says they remind her of her childhood and home.
My mothers side are Armenian from Russia, & this is how I was taught to make cutlets. Another way (for those who don't tolerate milk products) is to use grated potatoes instead of the bread/milk/cream. We also would serve with potatoes either mashed or boiled, a sauce on the side & pickles. Yummmm... now I'm hungry!
I find oat and almond milk work pretty well
LOOK OUT STOMACH HERE IT COMESSS!!! 😊😍
Adding the percentage ratios for the recipe makes me so happy. I wish more people did that, I find it's an easier way to remember and understand a recipe.
As a child growing up in the bay area in California I am very lucky to have so many different friends from so many different countries their parents came here whatever reasons but I just wanted to say that I am grateful for all those childhood friends that lived in Sunnyvale California for so many years and welcome me into their home I got to taste the world is a child. And thanks to you and your beautiful amazing food channel I get to revisit my childhood dreams of cooking and sharing great food Joe for California.
:) I grew up with this food
I grew up in Cupertino! The Bay Area is so diverse and the family owed restaurants are the best!
Hi, I live in San Jose and I used to live in Sunnyvale!
@@nadiaarbouz8539 hi ya back
Russian food is so underrated.
''Tiny'' 100 gram meatballs, agreed :D
Caviar
Underrated is an understatement.Please To The Table is a great cookbook.
From this point forward, 2020 is to be referred to as the year of the perfect meatball and nothing else. That's all I want to look back nostalgically on that year for.
I like how she eloquently dismisses the experts and then tells us how to practically make something equally delicious that we’ll enjoy making over and over
Thank you for making content for normal people and not thusly for spectacle. Your videos are excellent.
A thinner versión is very popular in Spain. They are known as "filetes rusos" or Russian steak. The other "Russian" contribution to Spanish summer cuisine with Ensaladilla rusa Russian salad", which is the very popular Spanish version of Olivié.
Sounds delicious 🤤
What is Olivié?
@@edzmuda6870 It's a vegetable+meat salad. The russian version includes potato, carrot, yellow onion, small pickled cucumbers (fr. cornichon), boiled chicken eggs, chicken meat or processed meat (doctor's sausage is the usual choice), canned peas and mayo.
Yes. The Spanish version is potatoes, carrots, Peas, boiled eggs and tinned tuna and of course mayonnaise.
@@vladbarcelo Can also include chopped sashimi or any chopped white fish instead of meat
If chef john is the dad of the RUclips cooking world, helen is the mum, bringing everyone together while scolding guga a little for being childish XD
"It can all be happening in your mouth, if you make this". Is the hottest thing I have ever heard in a food video.
For me, it's the recipes in percentages. Math has never been more sexy.
Thank you, Dr. Helen, for another masterful recipe. I appreciate your down-to-earth scientific approach to cooking in all of your videos. You often tell us 'why' your recipe is as it is, so excellent. Percentages?: Yes. More Russian recipes please, you are the perfect person to introduce this world cuisine to us.
I heartily second. I love Russian cuisine, and Helen's Russian cuisine best of all.
I had a chicken kotylety pozharsky in Moscow. With a tomato sauce I can't replicate--I think it was chicken broth based. . It was really excellent. At a very modest restaurant but the dish was really good.
Now in the context of Russian and Eastern European meatballs, I'd really love to see Helen's take on porcupine meatballs (hedgehog meatballs, ezhiki). Maybe, say, a highlight on any tricks and differences between making those vs stuffed bell peppers.
To any passersby, I wanna comment that these porcupine meatballs do not contain any porcupine lol. They're only called like that because, it's a kind of a cutlet with rice and the rice sticks out of a meatball, hence the name I guess
... when she throws the noodles in the pan at the end... *CHEF'S KISS*
I am Cuban and my grandfather used to make a very similar style dish for me very often when I was a kid, the only differences really was that we use cilantro instead of parsley. My grandpa usually served them with beans and rice or potatoes and a tomato sauce.
Glad to know I wasn’t the only one experimenting with, erm, less healthy foods during the pandemic. The Russian cutlets are so similar to our Iranian version, which we also call cutlets. Perhaps not a coincidence.
Love the cooking channel shout-outs. Cooking on youtube is one community where positivity reigns supreme.
more russian culture yay!!!
I appreciate how thorough and precise your video recipes are, while also being practical for a weeknight meal! Thanks!
What I really love about your channel and your recipes is the focus on practicality, convenience and replicability, which really is a breath of fresh air compared to a lot of mainstream youtube cooking channels
My Czech father used to make something similar, just with some shredded carrots and caraway instead of dill. He just called them meatloaf patties and served them with a type of potato salad that contained a lot of other vegetables as well in a lemony mayo dressing. It was one of my favorite dinners as a child and is still among my faves now that I am the one making it. 😀
I've just discovered your RUclips channel and I cannot wait to make these! Thank you for being so thorough with describing food weight and the "why" behind the process. It makes it much easier to refine the technical aspect of cooking.
New to the channel and I LOVE getting the ratios of the ingredients! It makes so much more sense, all recipes should be like this.
You are so amazing!! Thank you for being such a pleasant host and for explaining in such detail why things need to be done a certain way!
Love your voice, accent and your sense of humor! Your videos are always wonderful, informative, and entertaining!
absolutely essential info, thank you Helen!
You are so thoughtful in your videos, always thinking about practicality and listing every possible alternatives. Every video is also a learning experience. A balance of science and art of cooking. I am grateful for that. I always recommend your channel when I can because your recipes are accessible.
Thank you, Helen, for this recipe. It made me nostalgic. My mom used to make them for me when I was a kid 🥰
Poland here.
We call them MIELONE so basicly means grinded. Ofc the best one are made by grandma on old pan:D
My mom would fry them up just slightly from the outside so that they do not fall apart in the sauce... And then use the leftover pan aromas as basis for the mushroom-meaty sauce.
Yes! The pan that never gets washed - just wiped out with a paper towel she dried her hands on 3 times.
They look delicious, thanks for sharing Helen.
I love your vids! Great explanation on your percentages.
Hi Helen! Long time no see.
I am particularky proud of my meatballs. They're made with lamb, and combine the germanic frikkadel with the Swedish style. They are cooked in _lard_ and are incredibly crispy on the outside and moist inside.
Really enjoying re-discovering your channel; I have learned so much from you!
Thank you Helen. Your videos and recipes are a step above other food-tubers, both from a pedagogical perspective, and finesse-wise.
I am mesmerized by your voice and cannot stop listening.
She is simply terrific!
Thanks for this video.
Yum!! 🤤 I want some now! Will have to try this recipe!
Thank you, Helen, for this recipe.
This is the right version. Thank you.
I love this math section. You videos are so informative.
love both Helen and Guga for completely different reasons. I will love Russian Cutlets very soon and hopefully a low sodium version will be just as tasty.
Looks so tender and juissy! Can't wait to try them! 😍😍
Love the recipes.
Great tips thank you so much
I break the meat mixture into little bits and scatter them into the filling in layers. Some meat, some filling, some meat, etc. I hardly have to mix this at all, and it makes the juiciest meatballs I have ever had. It works for meatloaf too.
Oh wow, this looks delicious🤤🤤🤤
Love that percentages and reasoning equal deliciousness
I tried these, and they were so juicy and crispy! Relatives loved them!
Finally got around to making these. Absolutely amazing. I will probably dream about them tonight.
You’re awesome, Helen. Ty.
We have something similar in Greece! Love it much better than regular meatballs
Thank you for sharing 😊
I will definitely be trying this out.
I will definitely definitely try this recipe! Looking for a juicy one for years and this looks really promising!
Дай бог вам здоровья, Елена!
Very good video! I now know why ground beef sold in the square vacu-packs are always tough.
Thanks for including the Math version. Very thoughtful!
Your introduction made my laugh...Love your style as much as I like your recipes!!
just tried this, like, right now. it is insanely good. just as juicy as advertised, while being quite easy to make
My dear Helen!
The kotlets always was my fear and never had a success with this dish , and every time had a fear before making them. Now its all changed. My first juicy and such a delicious kotlets . Thank you so much !!!
oh jeez, this ending with noodles awakened memories of the school cantine in me 😂my aunt usually coats her cutlets in semolina instead of bread crumbs, works like a charm to add crispiness and lock the juices inside the cutlet! also if you're anxious about burning them like me just use low heat and cook them for a longer time flipping every few minutes until both sides are evenly brown and crispy, the juice won't go anywhere bc it's breaded. also i swear these things are perfect in sandwiches.
Helen, this is an amazing recipe. I made it - sooo delicious! The best :) thank you so much.
So glad it turned out well :)
Luv this channel!
Made this. Delicious.
so glad you enjoyed it :)
In the middle east, a similar dish is known as "kabab tawa" where "tawa" or "tava" means a frying pan or griddle. So its literal meaning is kabab that is prepared on a frying pan.
One great addition to this dish is to add leeks (which is a cousin of green onions) to the mix in the food processor.
The 1% of salt is THE key takeaway and applies almost universally in cooking. As always, great explanations, Helen!
Thanks so much!!
How impressive you are! I just discovered your channel. Wonderful tips and beautiful English. Thanks!
My comfort food is Helen Rennie roasting pretentious male youtubers.
You, Helen, are my perfect meatball! 😂
😂 👍
idk what the writer meant when they were writing this, but this sounds very wrong for some reason
Wow!
Best ever . .... wow
Helen, you've done it again! Great video, delicious dish. I substituted arugula for parsley since I'm allergic to parsley. This recipe is a keeper!
I couldn't explain why I stopped making yummy cutlets. This video has just sold this problem for me: I started using ground meat in vacuum packs. It doesn't work if you want to make good airy and juicy cutlets. Thank you very much, Helen!
I didn’t have all the ingredients for this recipe but used tips and techniques to make meatballs. The tips during and at the end were great and made such a difference very juicy meatballs. Even my husband noticed and commented. Thank you so very much. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Great job using these principles in a meatball recipe!
Love your recipes! Please make a video on your version of beef stuffed blinchiki. That would be wonderful.
looks geaogous! Will try it ! :)
...And there's dinner for Sunday! Maybe even tomorrow! Thanks Helen!
I have never seen a meatloaf mix in the stores here, or ground veal to be honest, but I know I can get the ground beef and ground pork. I definitely will be trying this recipe. Thank you! ❤️
Thank you! I love the use of butter and kefir. I typically use milk and olive oil.
I often use ground chicken or turkey for a bit leaner protein. They are fluffy (not dense) but require correct mixing technique and some type of crumbs (bread, bread crumbs, matzah meal, etc).
To prevent dense meat patties (especially when using leaner proteins like poultry), I use an oversized fork that creates airy mixture and speeds up the mixing process.
So many variations to try...I love adding carrots, cilantro, dill. All work so well to add another flavor dimension.
Priatnova apetzita!
I'm more likely to make a meatloaf than meatballs, but I'd like to try these. I'd want to keep it kosher and use, like you said, ground turkey, and/or ground beef. Yes, there are various ways to add a panade.
Omg, I'm making this TODAY!
Brought back memories, thank you for sharing….Hagop
“Cutlets with math” Priceless!
I will be making these immediately
I like meatballs and that's why I will definitely try this variant. I find the celery unusual and also the butter pieces could be interesting.
I love your videos 😄. Greetings from NZ.
As my husband does not eat 'red' meats, l do a similar mix using 50/50 pork & chicken mince.
I also use grated cheese instead of the butter then panko crumb.
Before crumbing, I cook a tiny piece to adjust seasoning. I then crumb and carry on cooking.
GREAT idea about adding the pasta to the browning's in the pan.
Dinner tonight sorted😆. Thank you.
This was really good. We used dill and it was deliciious. Thank you.
So glad you enjoyed it :)
Oh my god yum
decided! I'm making these for Christmas! A nice little project for the whole family to participate, and we get kotlety at the end -- everyone wins!
You had me at "like meatballs but crispy" 😋
Hallo und viele Grüße aus Deutschland! 🤗 🇩🇪
Kaum ein Gericht ist derart international. In Deutschland heißt es „Frikadelle“ oder „Bulette“. Hier werden sie in der Regel halb und halb aus Schwein-und Rindfleisch hergestellt. Wir lieben sie sowohl heiß als auch kalt. 🤤
Wer keine Lust dazu hat, das Fleisch in der Pfanne zu braten, kann den Fleischteig auch im Ofen zu einem Hackbraten verarbeiten. Schmeckt alles sehr, sehr fein! 😋
Viele liebe Grüße 😄
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
That's very close to how russians are actually cook cutlets (with extra details in technique here of course). I can only add that raw eggs are very common addition to the mix, usually 1 egg per 0.5kg So the most classic ingredients list will be looking something like that:
- Ground meat
- Eggs
- white bread, soaked in milk
- onion and garlic, finely chopped or grinded into puree
- Salt, pepper
Adding some starch or flour to the mix is a pretty common practice too. Butter is a rare addition, sadly, but still a well known here in Russia.
By the way, meatloaf ground is very similar to russian classic "home" ground (beef and pork mix in roughly equal proportions with 80/20 in fat). It's the most popular choice for a cutlets here so I astonished with your attention to authenticity here. Thanks for a recipy!
Lol like the guga outlook. I enjoy watching guga but really like this channel to learn to cook. Her voice and personality is easy for me to enjoy learning.
Does changing bread change results (rye, sourdough)?
wow.
Kewl russian food! I've always wanted to eat russian food 🙌😁👍
Lord have mercy. Helen...you're killing us....I can't wait to make this.
Oooooo that gelatine tip was really interesting! Ha and thanks for the math 😹