Georgian-Style Meat Cutlets with Smoked Cheese and Herbs
Beef and pork shoulder bring plenty of protein and a deeper meat flavor, while smoked cheese adds calcium and a juicy melty center. Cilantro, parsley, and khmeli-suneli make the profile brighter without heavy sauce or flour. The result is a satisfying keto cutlet with a spiced Georgian character and a soft cheesy filling.
Grind beef (500 g) and pork shoulder (500 g) through a 6-8 mm grinder plate. Dice onion (150 g) very finely, mince garlic (10 g), chop cilantro (40 g) and parsley (20 g), and cut smoked cheese (180 g) into 1-1.5 cm cubes.
Combine beef (500 g), pork shoulder (500 g), onion (150 g), cold water (100 g), table salt (8 g), khmeli-suneli (5 g), and black pepper (2 g). Mix for 3-4 minutes until sticky, then add garlic (10 g), cilantro (40 g), and parsley (20 g), mix briefly again, and refrigerate the mince for 20 minutes.
Divide the mince into 10 pieces. Flatten each one slightly in your palm, place a few cubes of smoked cheese (180 g) in the center, and seal the filling well inside. Shape oval cutlets without breading.
Heat olive oil (20 g) in a skillet and brown the cutlets for 3-4 minutes per side. Lower the heat, cover the pan loosely, and finish them for another 10 minutes. Serve hot while the cheese inside is still soft and fragrant.
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