Pork cutlet "in Russian". Recipe for juicy and tender pork cutlets

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

Pork cutlet rightfully occupies one of the best places on the Russian table. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, excellent taste with a delicate texture.

Cutlet in Russia: a brief historical excursion

The minced meat cutlet has been known in Russian cuisine since the eighteenth century. In France (where, in fact, the name "cutlet" came from), this dish was prepared from meat on the bone, choosing the rib part for this.

In Russia, minced meat cutlet appeared in the early 19th century. Initially, veal was taken, then chicken meat (cutlets "Pozharsky" from Torzhok).

In modern Russian cuisine, a pork cutlet is made from minced meat with white bread soaked in milk, egg and spices. The mixture is rolled in breadcrumbs, fried until tender in oil.

Cutlet on the bone is a less frequent guest on the table. This is usually a dish for the festive table.

How to cook pork cutlets

• First you need to choose the right pork. Firstly, it must be fresh, not defrosted (and certainly not frozen),secondly, the pork should be from the top of the carcass (where there is less muscle), and thirdly, it should not have an extraneous (not characteristic of meat) smell.
• From a piece of pork you need to cut the veins and cut off the films - everything that can interfere with the scrolling of minced meat.
• Before cooking, you can soak pork in white wine (optional) or coat with spice mixture (optional) and cool slightly. This will make it possible to make pork cutlets fragrant.
• Recipe with a photo of minced meat can be seen in many sources. They are about the same. The first step is to scroll the meat. The stuffing should not be too small. If the pork is lean, add a little bacon to the pieces of meat before cooking the minced meat.
• Introduce eggs soaked in milk and squeezed white bread into minced meat, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes call for combining minced meat with chopped frozen butter before frying, or adding a piece of chilled meat to the middle of the patty.

Following the sequence of steps will ensure that the pork cutlet is juicy and tender.

Ingredients for Russian-style pork cutlets for four large portions

1. Pork - 1 kg;
2. milk - 1 cup;
3. egg - 5 pieces;
4. city bun;
5. onion - one medium-sized head;
6. ground black pepper - 1 teaspoon;
7. butter -100 grams;
8. vegetable oil - glass;
9. s alt (no more than a teaspoon);
10. garlic - 1 clove.

The process of preparing meat for pork cutlets "in Russian"

• Inspect a piece of pork, cut into pieces, transfer to a bowl. If the meat is lean, cut a small (50 grams) piece of lard, add to a bowl with pork, mix. Put in the refrigerator for an hour and a half.
• Soak the city bun in milk. After half an hour, squeeze, chop into small pieces with your hands.
• Chop the onion finely. The smaller, the more flavorful the pork cutlet will be. The recipe for preparing the onion may be different: the onion can be sautéed in oil, cooled and poured into the already prepared minced meat. It is believed that delicious pork cutlets should not contain pieces of onion - they should only have a hint of it.

• Remove the pork pieces from the refrigerator, mix with the onion and soaked bun pieces. Scroll in a meat grinder through a large grate.
• Stir with prepared onion, s alt and pepper, refrigerate to cool.

Preparation of the lezon (sauce for coating cutlets)

• Separate the yolks from two eggs, place the whites in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk until smooth (as for an omelet).

The sauce is necessary for coating the minced tortilla before breading in breadcrumbs.

This process is needed to get a firm (but not hard) crust on the cutlet, so that during frying you get a juicy pork cutlet, the photo of which makes it possible to see the difference from a dry, thin as a sole.

Cooking cutlets

• Take the separated proteins from the refrigerator, beat until stiff foam.
• Carefully fold into chilled minced meat, stirring gently.
• Put a saucepan on the fire (preferably use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the patty. Put in a small clove of garlic.
• With wet hands, form cutlets, place inside a piece (10-15 grams) of chilled butter. You need to make as many cutlets as will fit in the pan. Usually there are four large ones.
• Dip in ice cream, roll in breadcrumbs. If the breadcrumbs do not completely cover the cutlet, dip again in the seasoning, and again in the breadcrumbs.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly lay out the cutlets. Fry on both sides until golden brown.
• Take out the first batch of cutlets, transfer to any dish that can be heated in the oven. It can be beautiful ceramics or oven glass.
• Form the second batch of cutlets, it is advisable to take out all the small remnants from the first portion from the boiling oil (they spoil the appearance of the next batch), fry the cutlets, put them in a dish for the oven.
• Place cutlets in a preheated oven, they should reach within ten minutesready.
• Turn off the oven, do not remove the cutlets.

Serve pork cutlets "Russian style" warm from the oven in the bowl in which they were there. Sprinkle with finely chopped parsley and mashed with s alt. As a side dish can be boiled potatoes, mashed potatoes, rice or a multi-ingredient vegetable salad.