Recipe for "Natural Cutlets" with a history and secrets of cooking

From the history

Cutlets have always been the easiest and most affordablewith a meat dish. They did not require much time and effort. A piece of meat, fried right on the bone from the rib - a French recipe. Cutlet, without philosophizing slyly, was taken directly for the bone and ate with his hands. The appearance of cutlery has significantly increased the variety of cutlets. First we were offered chops - natural and in breadcrumbs, and then chopped cutlets. The use of minced meat cutlets allowed the chefs to experiment and introduce into the menu products made from fish, poultry and even seafood.

Between the West and the East

In Russia, chopped meat has won a hugepopularity in the era of Peter the Great. The recipe for cutlets has not changed for a long time: it was a well-chopped piece of meat, roasted in the oven. The French way quickly took root and became a favorite item of the boyar-noble menu. However, from the East came an even more amazing recipe for cutlets: it was interesting, above all, as a springboard for creativity. It was a cutlet, most often in a dough or with a dough, from chopped meat. Why was it called chopped? Because before the invention meat grinders used a special trough and a small sharp chopper, adding to the meat during cutting all kinds of spices, onions and garlic. The location of Russia allowed to take the best from the cuisines of Europe and Asia and thanks to this diversify the culinary recipes from meat.

Veal on the bone

First of all, you need to choose products,corresponding to our requests. Choose the ribs that are closer to the head. Bought excellent meat - a veal loin on bones? We offer to cook delicious dishes from it, with photos and detailed recipes presented here. You can cook cutlets in breadcrumbs or without it.

Products |

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

Preparation

To wash the Korean, cut the cutlets, leaving ineach bone. Clean it with a sharp knife, scraping the flesh in the direction of the meat. Make punctures along the bone with a thin sharp knife. To cut in some places external films. Cut off the meat carefully with a special hammer or back side of the knife, sprinkling with a mixture of salt and spices, then moisten in a beaten egg and roll in breadcrumbs. Fry over medium heat, putting in a very hot oil in a frying pan. The frying process on both sides will take about 15 minutes. Finished cutlets to pour with butter and garnish with vegetables, fried potatoes or mashed potatoes. Natural - without breading - cutlets are poured with juice, which was formed during frying.

Pork chop cutlet

This recipe for burgers could be called"Stuffed pork chop". First cut a piece of meat along, not reaching the edge, and unfold it like a book. Slightly beat off both halves of the resulting "pocket". A mixture of salt and peppers, pre-poured directly onto the surface for beating, will help make the meat fragrant and slightly marinate it.

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

Cutlets from minced meat

Mincemeat for meatballs is better for preparing independently,then you will be assured of both quality and freshness of the products. Meat can be taken any, even frozen. Very tasty mixed stuffing: beef, pork, lamb, chicken, turkey. About 10% of the stuffing consists of lard. For softness and splendor, this recipe for chops is suggested by adding cold water or cream, black pepper, onion, garlic, a white muffin soaked in milk or grated raw potatoes. We do not add the egg - the cutlets become stiff. You can mix in ground freshly ground fresh herbs - and beautiful, and fragrant!

The recipe for cutlets chopped

You will need: 500 grams of pork (fat edge do not clean!), 500 grams of beef, 1 large onion, 2 cloves of garlic, 100 grams of parsley, 200 grams of spinach, salt and pepper to taste, breadcrumbs and paprika.

Preparation

Smolot in a meat grinder pork, beef, onions,garlic, greens (parsley and spinach). The resulting stuffing is well repulsed, with a force throwing it into a bowl on the table, to form cutlets, roll in ground breadcrumbs and paprika and fry in well-warmed oil. At the end of the frying, pour a little boiling water into the pan and cook the patties on a small fire under the lid.