It may seem that cooking good meatballs is not difficult. The main thing is to have a desire to make them and buy all the necessary components. This is actually not the case.
This dish appeared in France. The first cutlets were pieces of fried meat. The very word used to designate this dish, translated from French, means "rib". The recipe for their preparation is given by the famous writer Dumas in one of his poems. It is necessary to grease the veal with oil, sprinkle with seasonings, then roll in breadcrumbs, fry over low heat and serve with lemon juice. A little later, another type of cutlets appeared - chops. To prepare them, the most tender types of meat were most often used. In Russia, cutlets made from minced meat appeared in the reign of Tsar
Peter the Great. Interestingly, many peoples have similar dishes. An example is Polish zrazy with filling, German schnitzel or Turkish keft made from lamb.
So, we come to the main question: "How to make cutlets"? To get these culinary products, follow a few rules. Making cutlets is best done with fresh minced meat. Scroll meat not in the processor, but in a meat grinder. Take ground beef as a basis. You can also add pork, veal or mutton. Use protein, but not yolk. Separate it, beat well. You can add white bread soaked in water or milk. The main thing is that it be without a crust. If you intend to add grated potatoes to the minced meat, then you need to put a little less bread. The secret to tasty cutlets is to roll them
in breadcrumbs or dip in batter before starting to fry. It is also better to heat the oil in a pan first. All this is necessary so that the juice does not leak from your products during cooking. It is necessary to fry them from two sides, and then close the lid and bring to full readiness. You do not need to leave them in the pan for a long time so that they are not saturated with oil, becoming fat.
Let's talk about how to make
minced meatballs. To do this, it is better to take fresh meat, in extreme cases - frozen. No need to lay a lot of eggs in minced meat, one or two is enough. Do not forget about greens. If you put a little fresh parsley and spinach in the minced meat, the patties will be more appetizing. Also do not forget about seasoning - salt and pepper. You can grease the finished dish with butter and garnish with parsley on top.
Now about how to make cutlets for a couple. To do this, you need 350 grams of beef and pork. Passing it all through a meat grinder, add two cloves of garlic, onion and a little white bread without a crust soaked in milk. Stir the resulting mass, salt. Now cook the steaks. The finished dish can be served with vegetables or pour some kind of sauce. Good appetite!
We continue the conversation on how to make cutlets. There is another kind of them - chops. First of all, the meat from which they are made affects the quality of such cutlets. It should not be old or repeatedly frozen. Fresh pork is usually pale pink, and beef is light red, but not burgundy. Veal is good for chops. She is more tender than beef. The meat should not contain any films and streaks. You need to cut it across the fibers. The thickness of the product should not exceed 1 cm. It is most convenient to beat meat through a plastic bag. It must be dry before frying. Salting is possible only when a crust has already formed. It is desirable to brew it in breadcrumbs or flour, so that juice does not leak when frying. Putting chop is only on a well-heated pan. Fry for two to three minutes on each side. If after this a golden crust forms, but the chop is not ready inside, then it can be brought to readiness in the microwave or in the oven.