Beef and Chicken Thigh Cutlets with Vegetable Saute
Beef and chicken thigh provide dense protein and a juicier texture, while onion and carrot soften the flavor without bread or semolina. The sauteed vegetables add a little carotenoid richness and help the cutlets stay tender inside. The result is a home-style keto cutlet with a familiar taste and a softer center.
Cut beef (600 g) and skinless boneless chicken thigh (400 g) into large pieces for the grinder. Finely chop onion (200 g) and grate carrot (120 g) on a coarse grater.
Heat half of the olive oil (10 g from 20 g), add onion (200 g) and carrot (120 g), and cook for 5-7 minutes until soft. Cool the vegetable saute completely so it does not warm the mince.
Grind beef (600 g) and skinless boneless chicken thigh (400 g) through a 6-8 mm plate. Add table salt (8 g), paprika (5 g), black pepper (2 g), and the cooled vegetable saute. Mix for 3-4 minutes until the mass becomes sticky, then refrigerate it for 20 minutes.
Shape cutlets with damp hands. Heat the remaining olive oil (10 g from 20 g) and fry the cutlets for 4-5 minutes per side until browned and fully cooked inside. Serve hot while they stay especially juicy.
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