Luxembourgian-style Sečenica

Ingredients

In this adaptation of Sečenica to Luxembourgian cuisine, we incorporate the traditional flavors and cooking techniques of Luxembourg. The original Serbian dish is typically made with pork, but we substitute it with beef to align with the preferences of Luxembourgian cuisine. Additionally, we enhance the flavors by marinating the beef cutlets in a blend of herbs and spices commonly used in Luxembourgian cooking. The herb butter sauce is a classic accompaniment in Luxembourgian cuisine, adding a creamy and aromatic element to the dish. We alse have the original recipe for Sečenica, so you can check it out.

• 500g (1.1 lb) beef cutlets 500g (1.1 lb) beef cutlets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper, to taste Salt and pepper, to taste
• For the marinade: For the marinade:
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the herb butter sauce: For the herb butter sauce:
• 100g (3.5 oz) unsalted butter, softened 100g (3.5 oz) unsalted butter, softened
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients. Add the beef cutlets and coat them well with the marinade. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse.
2. 2.
   In a shallow dish, combine the breadcrumbs with salt and pepper. Dip each marinated beef cutlet into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the breaded beef cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
4. 4.
   In a small bowl, combine the softened butter, chopped parsley, chopped chives, fresh lemon juice, salt, and pepper. Mix well until all the ingredients are incorporated.
5. 5.
   Serve the cooked beef cutlets with a generous dollop of herb butter sauce on top. Accompany with your choice of side dishes.

Treat your ingredients with care...

• Beef cutlets — For the best results, choose tender cuts of beef such as sirloin or ribeye. Pound the cutlets gently with a meat mallet to ensure even thickness for uniform cooking.
• Fresh herbs — Opt for fresh herbs rather than dried ones to maximize the flavor. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To make the dish extra crispy, you can double-coat the beef cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a tangier flavor, add a teaspoon of whole grain mustard to the herb butter sauce.
• Serve the Sečenica with a side of Luxembourgian-style potato salad for a complete and satisfying meal.

Serving advice

Serve the Luxembourgian-style Sečenica hot, accompanied by a generous spoonful of herb butter sauce. Garnish with fresh parsley or chives for an added touch of freshness.

Presentation advice

Arrange the golden brown beef cutlets on a serving platter, drizzle the herb butter sauce over them, and sprinkle with chopped fresh herbs. The vibrant green sauce against the crispy cutlets creates an appealing visual contrast.