Cutlets, like many other dishes popular today, were invented in France. But they looked a little different than we used to, because the word "cutlet" meant nothing more than a rib. Because the first meatballs were prepared in this way: they took pork or beef ribs, wrapped it in meat pulp until they got the form of a cake and then fried. The rib was needed in order to make it easier for the cutlet to hold in hand during the meal. The calorie content of cutlets, even at that time, was quite high.
With the advent of cutlery, the need for a bone disappeared, and the cutlets themselves began to improve: meat began to be beaten, breaded and cooked in a variety of ways. Therefore, ideally, a classic cutlet is what we commonly call a chop. And what we commonly call a patty appeared in Russia during the time of Peter the Great - this is a fried tortilla made from minced meat.
Today, a patty is an almost integral part of the daily diet. And now cutlets are made not only from pork and beef, but also from other products, including fish, potatoes and even onions. The calorie content of the cutlet is usually calculated before the process of its heat treatment, that is, in raw form. When a cutlet is fried, its calorie content is increased due to oil. So, the calorie content of raw cutlets is about 240 Kcal per 100 grams of product. After frying it in sunflower oil, calorie content can increase, since 100 g of sunflower oil contains 900 Kcal.
One of the most favorite types of cutlets are Kiev cutlets. Thanks to a piece of butter inside, the calorie content of Kiev chicken made from chicken reaches 445 Kcal, and the beef and pork cutlets are even more caloric.
Prepared meatballs in Kiev a little longer than ordinary meatballs. To prepare 4 chicken cutlets in Kiev, you will need: 500 g of chicken minced meat or chicken breasts, which then need to be twisted into minced meat; 80 g of butter; two eggs, breadcrumbs; flour; vegetable oil. Stuffing should be salt and pepper to taste and divided into 4 equal portions. Make a cake from each part, in the middle of which put a piece of butter. Wrap the cake and shape it. After that, cutlet should be rolled in flour, then in eggs, which previously need to be slightly beaten with a fork until a homogeneous consistency, and then roll the cutlet in breadcrumbs. Next, you need to roll it again in the egg and again in breadcrumbs. This is the so-called double breading. It retains the shape of the cutlet and prevents the oil from flowing out of it. These cutlets are fried in deep fat, over high heat. Quickly frying the patties, they need to be laid out on a baking sheet and sent for 15 minutes to the oven, preheated to 180 degrees. Despite the fact that the caloric value of chicken Kiev chicken is quite high, this cutlet contains a lot of vitamins and minerals useful for the body.
The calorie content of pike cutlets is lower than Kiev cutlets. Pike cutlets contain 200-260 Kcal per 100 g of product. Pike cutlets are prepared in the same way as regular cutlets, but instead of minced meat, they take minced meat made from pike fillet. The use of pike cutlets is such that the pike, like any other fish, contains a protein that is beneficial to the body. But fish protein is absorbed by the body twice as fast as meat protein. And even though the calorie content of pike cutlets is quite high, yet vitamins (B6 and B12), amino acids (lysine, taurine, methionine, tryptophan) and minerals (zinc, iodine, phosphorus, iron, copper, manganese) contained in this fish make cutlets of it as healthy as possible. These substances can prevent many diseases, such as thyroid dysfunction, thrombophlebitis, and blood diseases.