Gomel-Style Cutlets

Slice and sauté the champignon mushrooms. Cut the onion into half-rings, finely chop the herbs, and grate the cheese.

Mix all the filling components together, season with salt and pepper.

Slice the meat thinly, pound it out, and season with salt and pepper.

Place a spoonful of filling onto each piece of meat, wrap into a parcel, and shape it into a cutlet.

Grate the potato on a coarse grater, whisk the egg, and pour the flour onto a plate.

Dredge the cutlet in flour, dip it in the egg, and then coat it in the potato.

Pan-fry the cutlets on both sides in a skillet until a golden crust forms.

Transfer to the oven and bake for 25–30 minutes at 180 °C.