Homel-style Cutlets

Chop the mushrooms and sauté lightly.

Slice the onion into half-rings, finely chop the herbs, and grate the cheese.

Mix the mushrooms, onion, herbs, and cheese together to create the filling.

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

Place a spoonful of filling on each piece of meat, wrap it up like an envelope, and shape into a cutlet.

Grate the potatoes on a coarse grater, beat the egg, and pour the flour onto a plate.

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

Pan-fry the cutlets on both sides until a crispy crust forms.

Bake in the oven for 25–30 minutes at 180 °C.