Imperial Cutlet
Main Dishes • Author's
Description
Chef's recipe from the restaurant 'Barrel' by John Smith.
Ingredients
- Lard 5 oz
- Onion 5 oz
- Vegetable Oil 0 fl oz
- Pumpkin 5 oz
- "Petelinka Thigh Fillet" 30 oz
- Heavy cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Ice to taste
- Apple 5 oz
- Mustard Greens 0 oz
- Honey 0 oz
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Cut the lard into cubes and place it in the freezer.
Step 2
Finely chop the onion and sauté it in vegetable oil until translucent.
Step 3
Peel the pumpkin, remove the skin and seeds, and cut it into small cubes. Place the cubes on a baking tray lined with parchment paper and toss with a small amount of vegetable oil. Fold the edges of the parchment paper to create a pouch. Preheat the oven to 300°F (300 degrees Fahrenheit) and place the pumpkin inside for fifteen minutes. Allow the cooked pumpkin to cool.
Step 4
Mix the finely chopped chicken fillet, pumpkin, onion, and bacon, then pass the mixture through a meat grinder.
Step 5
Add salt, pepper, cream, and crushed ice to the mixture, stir well, and let it rest in the refrigerator for half an hour.
Step 6
Knead the ground meat with your hands and shape it into a patty. Fry the patty in a preheated skillet with vegetable oil on both sides until golden brown.
Step 7
Preheat the oven to 355°F, place the patty inside, and cook until done (about twenty minutes).
Step 8
Preheat the oven to 355°F and bake the whole apples until soft (about twenty minutes). Peel and core them, then mash into a puree.
Step 9
Add mustard, lemon juice, and honey to the apple puree, whisk everything thoroughly, and season with salt and pepper to taste.
Step 10
Serve the cutlet with mustard-apple sauce and a garnish of your choice.
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