It would seem that it could be simpler than a juicy, well-fried cutlet, served with airy mashed potatoes and boiled green peas? Is that a cutlet served with mashed potatoes without peas. And in fact, the word "cutlet" has become almost a household word, denoting the simplest and most routine dish. home cooking. But is it really so? Oh no, not at all.
Let's start with the preparation of the same cutlet, which was the ancestor of all the amazing variety of modern versions of this dish. To prepare a bone-in chops, it is extremely important to choose the right meat. You can take veal or pork. Frozen meat is not suitable for this dish, since the cutlet will turn out not juicy enough from frozen meat. As mentioned above, it is necessary to take part of the carcass from the first ribs located closer to the head. Chop the meat into slices no more than one and a half centimeters thick so that one rib is left in each cutlet. Beat the meat a little and marinate for several hours in a mixture olive oil and your favorite spices. Perfect fit Provencal herbs, paprika, garlic, basil, any mixture of ground pepper. The longer the meat marinates, the more tender and flavorful your cutlets will turn out. The ideal marinating time is six to ten hours. In ready cutlets, make several punctures along the bone and two or three cuts along the edges of the meat part. This is done so that when frying the edges of the meat are not wrapped inside. Heat up a cast iron skillet or skillet non-stick coating and fry the cutlets without adding oil for 2-3 minutes on each side, turning over twice. The meat should be well browned on the outside, but remain juicy and tender on the inside. Serve immediately on a warmed plate, garnishing with a slice of butter and sprinkled with fresh herbs. Any vegetable salad and a little dry red wine are perfect for such a cutlet.
When wondering how to cook minced meat cutlets, pay special attention to the quality of the meat and bacon from which the minced meat is made. It is best to cook minced meat yourself, and not buy ready-made. For minced meat, you can take both fresh, steamed, and thawed meat. Vary different kinds meat you can to your own taste. Feel free to combine beef, pork, lamb. If possible, try to take the most tender parts of the carcass for the minced meat component. Most tender meatballs obtained from cuttings. Share of fat in minced meat should not exceed 20-30%, but this is too much. For beef cutlets, pork cutlets or combinations of these types of meat, it is enough to take 10% of the fat from the total weight of the meat, for lamb cutlets, you can take a little more. To give the cutlets juiciness, water or cream is added to the minced meat. Pour in the liquid very carefully, one tablespoon at a time. The liquid should be completely absorbed into the meat, without changing the consistency of the minced meat. But it is better to refrain from adding eggs to minced meat. Eggs will give your cutlets an unnecessary stiffness.
Cutlets are very tasty. minced meat if you add fresh herbs to minced meat. Take 500 grams of lean beef and pork with a fatty edge, pass through a large meat grinder, adding 100 grams of onions. Finely chop 100 grams of parsley and 200 grams of fresh spinach and mix with minced meat. Add garlic, ground pepper mixture and salt to taste. Form cutlets from the prepared minced meat and roll them in breadcrumbs With ground paprika. Fry in a well heated vegetable oil. Serve drizzled with melted butter and garnished with finely chopped parsley.
There are a lot of versions of the appearance of "Pozharsky" cutlets. They are associated with the names of the emperors Alexander I and Nicholas I, a certain unnamed Grand Duke of Moscow, Count Pozharsky, the innkeeper Pozharsky, Alexander Sergeevich Pushkin and many others. But no matter who was the true inventor of this dish, and no matter what events its appearance was connected with, people fell in love with “Pozharsky” cutlets and took their rightful place among the best dishes Russian culinary. Pass 500 grams of skinned chicken fillet through a meat grinder twice, add 2 tbsp. l. melted butter, 2-3 slices white bread without crust, pre-soaked in cream, black pepper and salt. Stir and pass through the meat grinder again. Shape into flat patties with a pointed end, dip each in beaten egg and roll in large breadcrumbs. Fry on both sides in boiling ghee or vegetable oil until golden brown. Serve with fried potatoes and boiled green peas, pouring over the oil in which the cutlets were fried. Separately, serve a cup of strong chicken broth.
Another widely known and beloved in Russia version of cutlets from chicken meat are Kiev cutlets. These patties are a somewhat simplified version of de voly patties, the recipe for which was brought to Russia by Russian students studying abroad during the time of Catherine the Great. The cutlets "de-volyay" used a special sauce and seasonings, which were replaced with butter in cutlets in Kiev. Separate the breast from the chicken. Each half chicken breast consists of two easily separable parts - a large (with a bone) and a small fillet. Separate these parts, clean from tendons and films and lightly beat off. Don't take out the bone! Mix 100-150 grams of butter with finely chopped parsley and form two oblong "cutlets", freeze them. Salt and pepper the chopped chicken fillet. In the middle of a large piece with a bone, put a “patty” of butter, cover with a small piece of fillet and carefully form an elongated cutlet. Make sure that the fillet completely covers the oil on all sides! Put the cutlets in the freezer for 5-10 minutes. Dip the slightly frozen cutlet into the beaten egg and roll in breadcrumbs, place in the freezer for another 10 minutes, then dip again in the egg and roll in breadcrumbs. Fry cutlets prepared in this way in a large amount of boiling vegetable oil until golden brown, and then bring to readiness in the oven. Serve with fried potatoes and vegetable salad. Before cutting, such a cutlet must be pierced with a fork in the middle so that the hot oil inside does not scald your hands.
But do not think that frying is the only way to cook meatballs. How to cook cutlets in a different way? very tasty diet dish are, for example, steamed cutlets. This method of cooking will appeal not only to those who love tender and succulent dishes, but also to all those who suffer from stomach diseases or follow diets aimed at weight loss. Take 350 grams of lean beef and pork mince, pass through a meat grinder, adding an onion and a couple of cloves of garlic. Add a piece of white bread without a crust, previously soaked in milk, to the minced meat, salt and mix thoroughly. Form into small patties and steam. Serve with a side dish of boiled vegetables, pouring over any creamy sauce.
Another great way diet cooking cutlets is cooking cutlets in jelly. Scroll 200 grams of beef and pork through a meat grinder, add one raw egg to the minced meat, 2 tbsp. l. milk, salt, form cutlets and steam them. Separately, boil one large carrot and two eggs, cut into circles. Make jelly from a glass of meat or vegetable broth and gelatin. Pour half of the jelly into the jellied dish, let it freeze in the cold, put the circles of carrots, eggs and cutlets on top, and then pour the remaining jelly over. Let it dry completely. Serve cold, garnished with herbs.
For those who prefer fish dishes sure to please fish cakes. Such cutlets can be prepared from the fillet of almost any type of fish. Cutlets made from pike perch, pike, perch are very tasty, but cutlets made from cod fillet are rightfully considered the most delicious. Take 500 grams of skinless and boneless cod fillet, pass through a meat grinder, mix with a tablespoon of soft bread crumbs, one pre-fried finely chopped onion, one finely chopped celery stalk and a raw egg. Salt, pepper, knead the minced meat thoroughly. Form small flat patties and roll them in breadcrumbs. Put the finished cutlets in the refrigerator for half an hour, and then fry in vegetable oil until golden brown. Serve with tartar sauce and garnish with dill.
For those who adhere to a vegetarian diet, there is a rich variety of cutlets made from vegetables and mushrooms. Such cutlets are prepared from any fresh vegetables, root crops, pumpkin, zucchini, dried and fresh mushrooms. Very often, vegetable and mushroom cutlets are prepared with the addition of cereals or legumes. One of the simplest, but at the same time unmistakable delicious recipes vegetable cutlets are Moscow potato cutlets. Peel and boil 8 medium potatoes in salted water, mash them as for mashed potatoes and cool slightly. Add two raw eggs to the mashed potatoes, one onion, finely chopped and fried until golden brown, and finely chopped dill or parsley. Add salt and pepper to taste. Form small cutlets, bread them in breadcrumbs and fry in melted butter until golden brown. Serve hot, drizzled with melted butter or sour cream and garnished with herbs.
The variety of cutlets is not limited to the second hot dishes or cold appetizers. You can cook meatballs for dessert too! As a dessert, cutlets are most often served, made from rice, millet or corn grits, poured over with sweet sauces, jelly or jam. Boil one cup of rice until tender in water or milk. Drain in a colander, let the liquid drain, place in a saucepan, pour over a tablespoon of melted butter, flatten a little with a spoon and let cool. Mix the cooled rice with half a glass of pre-washed and soaked raisins and form small cutlets from the resulting mass. Bread each cutlet in breadcrumbs and fry in vegetable oil until golden brown. Serve hot with any sweet sauce or jam and garnish with a scoop of ice cream. Such a dessert, combining hot fragrant meatballs and cold ice cream, will not leave anyone indifferent.
Cutlet - in Russian cuisine, this is a dish of meat or minced fish in the form of a cake or ball.
A cutlet in European cuisine is a piece of meat on a bone: a rib bone in animals, and a femoral bone in a bird. Therefore, when they say that a cutlet is a cutlet in Africa, do not believe it.
Natural cutlet was born in France. This fried piece beef with rib bone. Hence the name of the dish - "cotelette", which in French means "rib", côte - rib, côtele - ribbed.
What is considered a cutlet in Russian is a type of meatballs in European cuisine.
The modern "cutlet" came to Russian cuisine from Europe. And just like in European cuisine, initially in Russia a cutlet was considered a piece of meat with a rib bone. But at the end of the 19th century in Russia, minced meat dishes gradually began to be called that.
Initially, the presence of a bone in a cutlet was mandatory. Probably to make it more convenient to take the meat with your hands. But, if you eat a cutlet with a knife and fork, then the bone is no longer necessary.
Therefore, the cutlet began to be beaten and breaded. This is where all the changes in the European cutlet end. Until now, in Europe, a classic cutlet is a piece of meat, beaten and breaded. The Russian cutlet continued its changes. We are all familiar with minced meat products from childhood. While the meat grinder was not available to the mass consumer, Russian housewives prepared cutlets from minced meat.
Dishes prepared from minced meat were known in Russia even during the time of Peter the Great. Just at that time, hearths were brought to Russia from Germany and Holland, which were adapted for frying a new dish. Since then, juicy, soft cutlets made from minced meat with the addition of various ingredients: raw eggs, white bread, chopped onions, garlic, with the addition of milk, potatoes, cheese, spices, salt.
The Russian cutlet has numerous cutlet relatives. Beefsteaks, chops, zrazy, schnitzels are close relatives of cutlets. fish cakes- earlier they were always called “body”.
Schnitzels - we are familiar with them by packaging semi-finished meat products in our supermarkets. But how different these products are from real, classic schnitzels! Real schnitzel, literally means "tenderloin". is a thin piece of meat breaded in flour or breadcrumbs and fried in a large amount of hot oil.
Beefsteak is a dish of fried beef.
Zrazy is not at all the dish that we all know now. They came to us from Poland, where they were originally a fried chop. “Zrazy” in Polish means “cut off piece”.
Meatballs and meatballs are also the closest relatives of Russian cutlets.
Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago, it came to us precisely from refined and sophisticated France. Looked then "young lady" piece juicy beef on the bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).
Over time, the Russian people began to transform the "Frenchwoman" to suit their tastes and ideas about beauty - they began to beat the meat, and years later they turned it into chopped meat. Removing, respectively, the bone. So the "foreign" fashionista became a Russian cutlet.
What do you make cutlets at home? Pork, beef, chicken, turkey? Still for sure fish, seafood, liver, mushrooms. Often there are recipes with cereals and vegetables. And I'm sure every hostess has her own, trade secret delicious meatballs.
I don't have any secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category of "you can swallow your tongue", then I strictly observe them. Today we are talking about meat cutlets Oh.
So here are ten tips for how to cook delicious meatballs.
1. Minced meat - only home cooking. No purchase compromises, even if they are a thousand times proven quality.
2. Meat - quality. "Third grade - not marriage" will do, but we will leave it for ordinary cutlets, everyday, but for local culinary masterpiece buy in the market a good back of pork, veal tenderloin. Pork is fatter, beef or veal is lean.
3. Minced meat - freshly prepared. Of course, you can get it out of the freezer and defrost it, you will also get cutlets in this version, no one argues, but we are talking about tasty and juicy cutlets, right? Then - we take out the meat grinder and twist the minced meat.
4. You can - cut. finely. As small as it gets. Meat fibers in this version do not choke on the circles-knives of the meat grinder, retaining more juice. But this advice, let's say, is from the category of theoretical ones, I don't have enough patience for such delights.
4. Bread. Necessarily. Thanks to him, the juice that stands out from the meat during frying remains in the cutlets, soaking into the bun. By the way, about the bun. Not necessarily - there are lovers and rye bread. I am a conservative: I take three or four slices of the day before yesterday's loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it was completely "ah!"). When the crumb gets wet, I squeeze the bread.
5. Egg. Do not add. It makes the minced meat more dense and firm. I do not like. It is usually taken to ensure that the cutlets do not fall apart during cooking, but to prevent such incidents, I have another secret hidden in my pocket, so I just don’t add it.
6. Other additives.
Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everyone, but we like it. You can have a lot of onions - some lovers, in the person of my husband, manage to stick quite nice cutlets, despite the fact that the share of onions is a third of the total minced meat. I can not do that. I limit myself to one large onion per pound of meat.
I twist the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades meet in homogeneous minced meat.
If the meat is very lean, it is good to add a little bacon or other fat - again for the juiciness of the cutlets.
Vegetables - whatever you like. However, if we are talking about meat cutlets, then I recommend leaving pumpkin, carrots, zucchini, cabbage, potatoes and other useful things for the next serving.
Spices - I do not recognize anything but black pepper. But again in classic version. In general, you can add everything that, in your opinion, is combined with meat.
7. Knead. With diligence and care - this is a guarantee that the cutlets will be evenly juicy, tasty and very tasty in all places.
8. Repulse. Necessarily. Lot. Gather the minced meat in your palms, raise your hands and forcefully throw the meat back into the bowl. So - at least 15 times. Better than 30. That's when none of your cutlets will fall apart during the frying process.
9. Butter or a piece of ice in the middle of the patty.
I think it's overkill. If the minced meat is of high quality, fresh and fatty enough, no oil-ice will make it even tastier, they will only add work. If you doubt that you are lucky to buy the "right" cutlet meat, bother with butter or ice.
We sculpt with hands moistened in water - so that it does not stick.
The right frying pan - with a thick bottom. Cast iron is perfect.
Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without breading at all.
The oil is hot, the pan is clean. After each toasted batch, carefully remove any burns.
Fire - close to the minimum.
We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.
I wish you good luck in cooking delicious meatballs and in addition I suggest you several proven recipes for delicious chops from zest:
Minced meat patties - general principles and cooking methods
Ready minced meat is a frequent "guest" in our refrigerator. Beef, pork, lamb, chicken, etc. - it can not only be added to soup, rice, potatoes, pasta, but also make delicious, juicy cutlets. The main thing is to know a few secrets, which we will tell you about in this article.
Often minced meat in stores they are sold in a “fresh” form, that is, absolutely no auxiliary ingredients are added to it during manufacture that can give it a specific, spicy taste and aroma. That is why, when preparing cutlets, it is advisable to add various spices and aromatic herbs to purchased minced meat.
For juiciness, many housewives add scrolled zucchini, cabbage, potatoes and lard, and for splendor - a piece of bread. Only, as practice shows, not fresh bread should be used, but slightly stale, since a fresh loaf has an increased “stickiness”, which gives the products a not too appetizing look.
Minced meat cutlets - food preparation
In order to prepare minced meat cutlets, it must be thawed at room temperature, mix with those ingredients that the recipe dictates to us. Then form cutlets of medium thickness, roll in breadcrumbs or flour and fry on both sides in a pan until cooked. Those who do not trust store products may well cook minced meat from fresh meat at home using a meat grinder.
Minced meat patties - the best recipes
Recipe 1: Minced meat cutlets "Homemade"
Minced meat cutlets "Homemade" - a dish that many housewives cook from time to time, making their own adjustments to classic recipe. The main thing is that the cutlets turn out lush, tasty and tender. As a side dish for such cutlets, you can serve mashed potatoes, rice, pasta or boiled vegetables.
Ingredients:
- 500 gr. minced pork
- one egg
- 150 gr. loaf pulp
- a glass of milk
- 100 gr. onion
- three to four cloves of garlic
- breadcrumbs
- vegetable oil
- to taste pepper, salt
Cooking method:
1. Soak the pulp of the loaf in warm milk for ten minutes. Finely chop the onion.
2. Put the minced meat in a bowl and mix it with chopped onion and a loaf softened in milk. Add the egg and minced garlic.
3. Add ground pepper and salt to taste. Mix well. We form cutlets traditional way and roll them in breadcrumbs.
4. Fry the cutlets in a pan with the addition of vegetable oil until cooked over low heat. At the end, we add a little heat so that the cutlets are browned. Alternatively, homemade cutlets can be cooked in the oven with a minimum amount of fat added.
Recipe 2: Minced Meatballs with White Cabbage
White cabbage gives the cutlets juiciness and an unusual taste. To make the cutlets not too fatty, mix two types of minced meat - pork and beef.
Ingredients:
- 200 gr. minced pork
- 200 gr. minced beef
- 400 gr. cabbage
- one bulb
- one egg
- salt to taste
- pepper to taste
- garlic to taste
- frying oil
- flour premium mixed with semolina
Cooking method:
1. Cabbage with onions and garlic is passed through a meat grinder. Drain off any excess juice. Mix the rolled vegetables with ground beef and pork.
2. Add the egg, pepper and salt, spices and chopped herbs as desired. Mix everything well into a homogeneous mass.
3. We form cutlets, roll them in flour mixed with semolina, and fry them in a pan until cooked.
Recipe 3: Minced Chicken Cutlets with Mushrooms
Minced meat for cutlets is best prepared in advance at home. To do this, we twist the fresh chicken fillet (500 gr.) in a meat grinder, adding 50-70 gr to the minced meat. raw potatoes(fresh zucchini), white bread crumb, garlic, pepper and salt to taste.
Ingredients:
- 600 gr. minced meat (should be about the same amount)
- 200 gr. mushrooms (porcini or champignons)
- 100 gr. Luke
- flour or breadcrumbs
- vegetable oil
- parsley greens
Cooking method:
1. Scroll the onion separately and chop the parsley. Pass the washed mushrooms in a frying pan. Grind them in a blender. Mix with onion minced chicken, greenery.
2. We form cutlets, roll in flour or breadcrumbs (as you like). Fry in vegetable oil until tender.
Recipe 4: Minced Meatballs with Cheese and Tomatoes
Auxiliary ingredients in the form of cheese and tomatoes make minced meat cutlets more saturated, tasty and juicy. Minced meat is recommended to use mixed, that is, consisting of pork and beef.
Ingredients:
- 300 gr. minced pork
- 200 gr. minced beef
- a slice of stale bread
- one bulb
- three cloves of garlic
- vegetable oil
- two tomatoes
- one chicken egg
- half a bunch of dill and parsley
— ground pepper taste
- salt
- 150 gr. hard cheese "Russian" (or any other)
- breadcrumbs - about 100 gr.
Cooking method:
1. Peel the onion and garlic. Wash greens and tomatoes. Soak stale bread in water (milk) for ten minutes and squeeze.
2. Finely chop the onion. We chop greens. Cut cheese and tomatoes into small cubes. Connecting minced pork with beef, mix it with bread, egg, garlic, onions, tomatoes, herbs and cheese. Salt, pepper. We mix the ingredients well.
3. We form cutlets from the resulting mixture, roll the products in breadcrumbs and fry on both sides in well-heated vegetable oil. Any side dish is suitable for such cutlets. Bon appetit everyone!
Minced meat patties - helpful tips experienced chefs
- For the preparation of minced meat cutlets, it is advisable to use mixed minced meat, consisting equally of both beef and pork;
- If you plan to add onion to minced meat cutlets, then it should be cut as small as possible, overcooked separately in a pan and only then mixed with the total mass;
— If you cook meatballs from low-fat varieties meat or chicken, be sure to add butter to the minced meat, but do not overdo it, otherwise the cutlets will turn out loose and will not keep their shape well;
- Cutlets will turn out to be no less tasty, but more healthy if they are cooked not in a pan, but baked in the oven.
Other meatball recipes
- chicken cutlets
- The Kiev's cutlets
- Chopped chicken cutlets
- Minced meat cutlets
- Liver cutlets
- fish cakes
- potato cutlets
- Cabbage cutlets
- Beef cutlets
More interesting recipes you can find on the main page of the Culinary section
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Cutlets are, as a rule, minced meat products in the form of a small cake. But cutlets can be prepared not only from meat or minced meat. There are liver cutlets, fish, vegetable cutlets, for example, from cabbage, potatoes, carrots or zucchini.
Most often, cutlets are fried, but you can cook cutlets in the oven. There are also steam cutlets. If you want to steam the patties, you can cook the patties in a double boiler. But no matter how you cook cutlets, the most delicious meatballs These are homemade meatballs. Because they have little bread and a lot of love. Although if you ask a competent chef how to cook cutlets, he will answer that it is very important to preserve the meat juice. It is for this purpose that a little bread is added to the cutlets.
But no matter how you cook cutlets, you have to follow some rules, which will make your cutlets really juicy, tender and very, very tasty.
1. It is best to cook minced meat not from one type of meat, but from several. Skillfully composed combinations are the secret of a unique taste.
2. Modern abundance of kitchen appliances can confuse anyone, but it is best to use a meat grinder to prepare minced meat. And, of course, it is better not to freeze the cooked minced meat - so it will lose all its tenderness.
3. Classic cutlets are cooked with bread. Use pre-dried bread - more gluten will come out of it when soaked. It is better to soak the bread in milk, in the worst case, in boiled water, so that the cutlets do not spread in the pan and retain more juice inside.
4. Be sure to add minced onion, twisted through a meat grinder or very finely chopped. The taste of the onion will add spice to the cutlets, and the juice will make them juicy and soft. You can also add finely chopped greens and garlic, pressed through a special sieve.
5. Some people prefer to add some vegetables to cutlets - grated raw or boiled potatoes and carrots. Some people like to add cheese. But, in my opinion, this makes them a completely different dish. However, it is also quite tasty.
6. Another secret to the softness and airiness of the cutlets is to add a small piece of butter to the middle of each cutlet before cooking it. Try it and you will immediately see a big difference.
7. It is believed that eggs “bind” minced meat, but at the same time they give it rigidity. To use only positive properties eggs, separate the yolks from the whites - put only the whites in the minced meat. And better whipped.
8. In order for the cutlets to become airy, many “beat off” the minced meat - they pick up the minced meat and throw it on the table. This operation can also be replaced by thorough mixing of minced meat - at least 10-15 minutes - the effect will be the same.
9. Prepare cutlets in a pan in a thoroughly heated sunflower oil. Leave the pan open and the patties will be browned, cover with a lid and they will retain all their juice.
10. Serve the cutlets hot and fry them just the right amount. Ready cutlets when cut, they should be grayish in color, neither red nor pink. Instead of reheating the leftovers, it is better to save some minced meat in the refrigerator - by quickly frying the cutlets right at the table, you will provide your family with a great dinner!
Each housewife has her own recipe for cutlets, but here's how I cook these goodies:
Ingredients:
minced meat - 0.7 kg
onion - 2 medium heads
salt - to taste
a little greens and 2 cloves of garlic
milk - 1 glass
loaf - 2 pieces
breadcrumbs
I don't add eggs to minced meat, I like it more. So, how to cook:
Soak the banana in milk. Meanwhile, chop the onion very finely. Chop greens and garlic. Drain excess milk from the loaf and mix with all ingredients (except crackers). Knead thoroughly for ten minutes.
Form cutlets, roll them in breadcrumbs and fry in a well-heated pan over medium heat. Fry until golden brown on both sides. Serve hot.
Knowing the secrets of cooking delicious meat cutlets, you will perfectly cope with the role of a skilled housewife. Cook with love, and then your loved ones will definitely be satisfied.
Gulhayo Rakhimova
