Recipe "Natural cutlets" with the history and secrets of cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From history

Cutlets have always been the simplest and most affordable meat dish. They didn't take much time or effort. A piece of meat fried directly on a rib bone is a recipe invented by the French. Cutlet, without further ado, they took it right by the bone and ate it with their hands. The appearance of cutlery significantly increased the variety of cutlets. First, we were offered chops - natural and breaded, and then chopped cutlets. The use of minced meat allowed chefs to experiment and introduce products from fish, poultry and even seafood to the menu.

Between East and West

In Russia, chop meat gained immense popularity in the era of Peter the Great. The recipe for the cutlet did not change for a long time: it was a well-beaten piece of meat, roasted in the oven. The French way quickly took root and became a favorite item on the boyar-noble menu. However, an even more amazing cutlet recipe came from the East: it was interesting, first of all, as a springboard for creativity. It was a cutlet, more oftenall in dough or with dough, minced meat. Why was it called chopped? Because before the invention of the meat grinder, they used a special trough and a small sharp chopper, adding all kinds of spices, onions and garlic to the meat during chopping. The location of Russia made it possible to take the best from the cuisines of Europe and Asia and, thanks to this, diversify culinary recipes from meat.

Veal on the bone

First of all, we need to choose products that meet our needs. Choose ribs that are closer to the head. Have you bought excellent meat - veal loin with bones? We offer to cook delicious dishes from it, with photos and detailed recipes presented here. You can cook cutlets with or without breading.

Products

You will need: veal loin - 500 grams, 2 tablespoons of vegetable oil, 1 egg and half a glass of breadcrumbs.

Cooking

Wash the loin, cut into cutlets, leaving a bone in each. Peel it with a sharp knife, scraping the pulp towards the meat. Make punctures along the bone with a thin, sharp knife. Cut in several places the outer film. Beat the meat carefully with a special hammer or the back of a knife, sprinkling with a mixture of s alt and spices, then dip in a beaten egg and roll in breadcrumbs. Fry over medium heat, putting in very hot oil in a pan. The frying process will take approximately 15 minutes on both sides. Pour the finished cutlets with butter and garnish with vegetables, friedpotatoes or mashed potatoes. Natural - without breading - cutlets are poured with juice, which was formed during frying.

Pork chop

This cutlet recipe could be called "Stuffed Pork Chops". First, cut a piece of meat along, not reaching the edge, and unfold it like a book. Lightly beat off both halves of the resulting "pocket". A mixture of s alt and pepper sprinkled directly onto the beating surface will help flavor the meat and lightly marinate it.

But the most interesting thing is the cheese and ham filling, the slices of which you fill inside the chop. Now roll the cutlet in flour on all sides, then in a beaten egg, breadcrumbs, and fry in the same way as veal.

Cutlets from minced meat

It is better to cook minced meat for cutlets on your own, then you will be sure of both the quality and freshness of the products. Meat can be taken any, even frozen. Mixed minced meats are very tasty: beef, pork, lamb, chicken, turkey. Approximately 10% of minced meat is lard. For softness and splendor, this cutlet recipe suggests adding cold water or cream, black pepper, onion, garlic, a white bun soaked in milk, or grated raw potatoes. Do not add the egg - the cutlets become tough. You can mix ground fresh herbs into minced meat - both beautiful and fragrant!

Chopped cutlet recipe

You will need: 500 grams of pork (do not remove the fat edge!), 500 grams of beef, 1 largeonion, 2 cloves of garlic, 100 grams of parsley, 200 grams of spinach, s alt and pepper to taste, breadcrumbs and paprika.

Cooking

Grind pork, beef, onion, garlic, greens (parsley and spinach) in a meat grinder. Beat the minced meat well, throwing it with force into a bowl on the table, form cutlets, roll in ground breadcrumbs and paprika and fry in well-heated oil. At the end of frying, pour a little boiling water into the pan and sweat the cutlets over low heat under the lid.