Sviciaz Cutlet
Ingredients
Directions
Prepare
Pound the beef pieces thoroughly, brush with adzhika and lay on the stuffing.
Cut the lard into cubes, mix with minced garlic and shredded cheese to make the stuffing.
Cut the cutlet into an envelope.
Cook
Fry and braise in oven until done.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Beef fillet steak
- Forms the main body of the cutlet, providing the meat that is pounded and wrapped around the filling.
- Lard (in the method)
- Adds fat that melts during cooking, keeping the stuffing moist and rich.
- Cheese (in the method)
- Melts into the stuffing, adding richness and a savoury, binding texture.
The step that matters
Cut the cutlet into an envelope. The cut must leave the pocket open enough to hold the stuffing without tearing through the meat. If it is cut too deep, the filling can leak out during frying and braising.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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