Cutlets in the oven
Votes: 1
Time: 1 hour 20 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Serving size: 1 of 14
Calories 264, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 23 G., fiber 1 G., cholesterol 80 mg, sodium 651 mg, sugar 14 G.
Serving size: 1 of 14
Calories 264, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 23 G., fiber 1 G., cholesterol 80 mg, sodium 651 mg, sugar 14 G.
Ina Garten makes patties from a blend of three types of ground meat—beef, pork, and veal—that yield a juicy, rich flavor that's perfectly complemented by fried onions and thyme. When mixing all the ingredients, avoid compacting the meat mixture with your hands to keep the patties light. Form six small loaves, top with ketchup, and bake. Serve the finished patties, one per serving. They go great with almost any side dish, whether mashed potatoes, rice, or pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- High-quality olive oil
- 3 cups chopped onion (2 large onions)
- 2 tsp chopped fresh thyme leaves
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken broth
- 1 tbsp tomato paste
- 700 g of ground beef with 20% fat content
- 220 g of minced pork
- 220 g of minced veal
- 0.5 cups plain breadcrumbs
- 2 large eggs, lightly beaten
- Ketchup in a plastic bottle
- Fresh thyme sprigs, for serving
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Recipes with similar ingredients: onions, thyme, Worcestershire sauce, bouillon, tomato paste, ground beef, minced pork, minced veal, breadcrumbs, eggs, ketchup
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a 25cm skillet. Add the onion, thyme, 2 teaspoons salt, and 1 teaspoon black pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onion is soft but not browned. Turn off the heat, stir in the Worcestershire sauce, chicken broth, and tomato paste. Cool slightly.
- In a large bowl, combine all the ground meat, onion mixture, breadcrumbs, and eggs and lightly mix with a fork. Don't overwork the mixture, or the ground meat will become too dense. Divide the meat mixture into six 280g (10 oz) portions and place them on the prepared baking sheet.
- Spread ketchup in a zigzag pattern on top of each patty. Bake for 45 minutes to 1 hour, until the internal temperature reaches 150°F (68°C) to 160°F (70°C). Serve hot, garnished with thyme sprigs.
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