Kishke Cutlet Roll-Ups

Bruchy Duschinsky Bruchy Duschinsky
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When S. Krausz sent me the following letter, I had to smile. Her cooking style is just like mine: no measurements, just dump on all the good stuff.

1h 4
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. If you have the time and energy, pound the cutlets to make them even thinner.

  2. Scoop a ball of kishke and place in the middle of each cutlet.

  3. Roll cutlets and place seam side down in a 5×7-inch pan. Pack them close together.

  4. In a bowl, mix mayo, ketchup, and duck sauce. Pour over the roll-ups.

  5. Sprinkle bread crumbs over the top.

  6. Dissolve soup mix in the hot water. Stir in salt, pepper, and paprika. Pour around the edges of the pan.

  7. Bake covered for one hour and uncovered for another 30 minutes.

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1 Comment

Leah Goldman •

can we just use thin cutlets and not cut them in half