Kotleta Pokrestyansky Belarus Food

KOTLETA POKRESTYANSKY (BELARUS)

Steps:

• Melt half of the butter in a frying pan and add the mushrooms and garlic. Keep stirring until the mushrooms start to shrink and soften.
• Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes.
• Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops.
• Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.

KOTLETI

Steps:

• 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
• 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.