Ready to transform a simple meat patty into a show-stopping centerpiece? This recipe for Cheese-Stuffed Cutlets Baked in Bacon is your answer! It's a brilliant way to elevate a weeknight dinner or impress guests at a special gathering. Each bite is a journey of textures and flavors: savory, well-seasoned meat gives way to a molten core of sharp cheddar, sweet pepper, and a briny olive, all lovingly wrapped in a crispy, smoky bacon blanket. It's pure comfort and indulgence, yet surprisingly easy to assemble.
Cheese-Stuffed Cutlets Baked in Bacon
Ingredients for Cheese-Stuffed Cutlets Baked in Bacon
- 500 g homemade ground meat (beef and pork mix)
- 60 g onion
- 50 ml 10% fat cream (light cream)
- 8 pitted olives
- 1 sweet bell pepper
- 50 g cheddar cheese
- 100 g smoked pork belly (bacon), thinly sliced
- salt, spices, oil for cooking
- for serving and garnish — quail eggs and parsley
How to Make Cheese-Stuffed Cutlets Baked in Bacon
Combine homemade ground beef and pork with coarsely grated onion.
Mixing ground pork and beef with grated onion
Next, pour the cream into the bowl with the ground meat, add salt to taste, and season with freshly ground black pepper.
Adding cream, salt, and black pepper to the ground meat
Mix the ground meat for the kotlety (minced meat patties) thoroughly, as if it were dough for pies. Patties made from such a mixture will never fall apart, and the filling will not leak out onto the baking sheet. Place the bowl with the ground meat in the refrigerator for 20 minutes.
Kneading the ground meat for the cutlets
Wet your hands with cold water. With wet hands, form a round, flat patty, about the size of a woman’s palm.
Forming a flat patty from the ground meat with wet hands
Remove the seeds from the sweet red pepper and rinse it under running water. Finely dice the pepper flesh and place a small handful in the center of the patty.
Placing a handful of chopped sweet pepper in the center of the patty
Dice the cheddar cheese. You can use any tangy cheese, even one with blue mold (for the adventurous). Add a pitted olive and the diced cheese to the chopped pepper.
Adding a pitted olive and chopped cheese to the pepper
Assemble the patty – bring the edges of the ground meat together so the filling is in the center, form an oval patty, then wrap it in two slices of thinly sliced smoked pork belly (bacon). Assemble and wrap all the patties in bacon, then return them to the refrigerator for a few minutes.
Sealing the edges of the patty and wrapping it in bacon
Drizzle a skillet with olive oil and place the patties in it, leaving some space between them so they cook evenly.
Placing the stuffed, bacon-wrapped cutlets into a skillet
Preheat the oven to 200°C (400°F). Place the skillet in the preheated oven and bake for 14-16 minutes.
Baking the cheese-stuffed, bacon-wrapped cutlets in the oven
Hard-boil the quail eggs, peel them, and cut them in half. Garnish the cutlets with the egg halves, fresh parsley leaves, and slices of red sweet pepper. Serve the cheese-stuffed, bacon-baked cutlets hot. Enjoy your meal!
Cheese-Stuffed Cutlets Baked in Bacon
And there you have it—perfectly juicy, flavor-packed cutlets that are sure to become a new family favorite. The beauty of this dish lies not just in its incredible taste but also in its presentation. Served hot from the oven, they look as amazing as they taste. For a classic pairing, serve them with creamy mashed potatoes and a side of pickled vegetables to cut through the richness. Don't be afraid to experiment with different cheeses or add fresh herbs to the filling. Enjoy making and sharing this delightful meal!
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