Pork cutlet rightfully takes one of the best places on the table of Russians. This is due to the relative cheapness of pork, ease of preparation, and, most importantly, with excellent taste with a delicate texture.
Cutlet in Russia: a brief historical digression
Minced meat patty has been known in Russian cuisine since the eighteenth century. In France (from which, in fact, the name "cutlet" came from) they prepared this dish of meat on the bone, choosing the rib part for this.
Chopped meat cutlet appeared in Russia at the beginning of the 19th century. Initially, veal was taken, then chicken meat (Pozharsky cutlets from Torzhok).
In modern Russian cuisine, a pork cutlet is prepared from minced meat with white bread soaked in milk, eggs and spices. The mixture is crumbled in breadcrumbs, fried in oil until tender.
A boneless patty is a less frequent guest on the table. This is usually a festive meal.
How to cook pork cutlets
- First you need to choose the right pork. Firstly, it should be fresh, not thawed (and especially not frozen), secondly, pork should be from the top of the carcass (where there are fewer muscles), and thirdly, it should not have foreign smell (not characteristic of meat).
- From a piece of pork you need to cut out the veins and cut the films - all that can interfere with the scrolling of the minced meat.
- Before cooking, you can soak the pork in white wine (optional) or brush with a mixture of spices (optional) and cool a little. This will make it possible to make pork cutlets fragrant.
- Recipe with photos of minced meat can be seen in many sources. They are about the same. The first step is to scroll through the meat. Stuffing should not be too small. If lean pork, add a little fat to the pieces of meat before cooking the minced meat.
- Into the minced meat, add eggs soaked in milk and pressed white bread, mix with finely chopped onions and spices. Form a cake, roll in breadcrumbs, fry in oil.
- Some recipes include combining the minced meat before frying with chopped frozen butter or adding a piece of chilled to the middle of the cutlet.
Following the steps ensures that the pork cutlet is juicy and tender.
Ingredients for Russian-style pork cutlets in four large portions
- Pork - 1 kg;
- milk - 1 cup;
- egg - 5 pieces;
- city bun;
- onions - one medium-sized head;
- ground black pepper - 1 teaspoon;
- butter - 100 grams;
- vegetable oil - a glass;
- salt (not more than a teaspoon);
- 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 pork fat, add to the bowl with pork, mix. Put in the refrigerator for an hour and a half.
- Soak a city bun in milk. After half an hour, squeeze, chop into small pieces with your hands.
- Chop finely finely onion. The smaller, the more aromatic the pork cutlet will be. The recipe for preparing onions can be different: onions can be sautéed in oil, cool and pour into the already prepared mincemeat. It is believed that tasty pork cutlets should not contain pieces of onion - they should only have a hint of it.
- Remove the pieces of pork from the refrigerator, mix with onions and soaked slices of bread. Scroll through a large grill in a meat grinder.
- Mix with prepared onions, salt and pepper, place in the refrigerator for cooling.
Preparing a lezon (sauce for coating patties)
- Separate the yolks from two eggs, put the proteins in the refrigerator.
- Combine three eggs and two yolks with three tablespoons of milk, beat with a whisk for whipping until a homogeneous mass is obtained (as for an omelet).
The sauce is necessary for coating the minced tortilla before deboning in breadcrumbs.
This process is necessary to obtain a hard (but not stiff) crust on the cutlet, so that during frying a juicy pork cutlet is obtained, the photo of which makes it possible to see the differences from a dry, thin like sole.
Cooking cutlets
- Take the separated squirrels from the refrigerator, beat to cool foam.
- Carefully combine with chilled minced meat, gently mixing.
- Put the stewpan on the fire (it is advisable to use a deep cast-iron frying pan), pour in sunflower oil (half a glass), its level should reach the middle of the cutlet. Put a small clove of garlic.
- Form wet patties with wet hands, place inside a piece (10-15 grams) of chilled butter. Cutlets need to be done as much as fits in a skillet. Usually these are four large ones.
- Dip in the ice season, bread in breadcrumbs. If the crackers have not completely covered the patty, dip again in the ice cream, and again in the crackers.
- Remove the garlic from the heated (almost boiling) vegetable oil, quickly put the patties. Fry on both sides until golden brown.
- Take out the first portion of cutlets, transfer to any dishes that can be heated in the oven. It can be beautiful ceramics or glass for an oven.
- To form a second portion of cutlets, it is advisable to remove all small residues from the first portion from boiling oil (they spoil the appearance of the next batch), fry the cutlets, transfer to the dishes for the oven.
- Place cutlets in the preheated oven; they should be cooked within ten minutes.
- Turn off the oven, do not remove the cutlets.
Serve pork cutlets "in Russian" warm from the oven in the dishes in which they were there. Sprinkle with finely chopped and mashed salt and parsley. As a side dish can be boiled potatoes, mashed potatoes, rice or a lot of ingredient vegetable salad.