In a large bowl, combine the ground meat, egg, breadcrumbs, 50ml milk/water, grated onion, salt, and pepper. Mix well until everything is combined.
Form the mixture into oval or round cutlets, about 1.5-2 cm thick. You should get about 6-8 cutlets.
Let the cutlets rest on a plate for about 10-15 minutes in the fridge.
Heat oil in a large pan over medium-high heat. Add the cutlets and fry for about 5-7 minutes on each side, until golden brown and cooked through.
Remove the cooked cutlets from the pan and set aside.
In the same pan (drain excess oil if necessary), melt the butter over medium heat. If using optional mushrooms, add them now and cook until softened, about 3-5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the 300ml milk, a little at a time, stirring until smooth after each addition. Bring the sauce to a gentle simmer, stirring constantly, until thickened.
Season the white sauce with salt and pepper to taste. Return the cutlets to the pan with the sauce, or serve the sauce over the cutlets.
Serve hot, ideally with optional cooked potatoes or pasta, and garnish with fresh parsley if using.
💡 Pro Tips:
- 🧅 For extra tender cutlets, soak the breadcrumbs in the milk for a few minutes before mixing into the meat.
- 🍲 If your sauce is too thick, add a splash more milk or water until it reaches your desired consistency.
- ✨ Don't skip the resting time for the cutlets before frying – it helps them hold their shape and cook evenly!
