From the history
Cutlets have always been the simplest and most affordable meat dish. They did not require much time and effort. A piece of meat fried directly on the bone from a rib is a recipe invented by the French. The cutlet, without further ado, was taken right by the bone and ate with hands. The advent of cutlery has significantly increased the variety of cutlets. First, we were offered chops - natural and breaded, and then chopped cutlets. The use of minced meat allowed the cooks to experiment and introduce fish, poultry and even seafood products into the menu.
Between West and East
In Russia, chop meat gained immense popularity in the era of Peter the Great. The cutlet recipe has not changed for a long time: it was a well-beaten piece of meat, fried in the oven. The French method quickly took root and became a favorite item of the boyar-noble menu. However, an even more surprising recipe for patties came from the East : it was interesting, first of all, as a springboard for creativity. It was a cutlet, most often in dough or with dough, made from minced meat. Why was it called chopped? Because before the invention, the meat grinders used a special trough and a small sharp chopper, adding all kinds of spices, onions and garlic to the meat during chopping. The location of Russia made it possible to take the best from the cuisines of Europe and Asia and due to this diversify the recipes from meat.
Veal on the bone
First of all, you need to choose products that match our needs. Choose ribs closer to your head. Have you bought excellent meat - veal boneless boneless? We offer you to prepare delicious dishes from it, with photos and detailed recipes presented here. You can cook cutlets in breading or without it.
Products
You will need: veal loin - 500 grams, 2 tablespoons of vegetable oil, 1 egg and half a glass of breadcrumbs.
Cooking
Wash the loin, cut the cutlets, leaving in each bone. Peel it with a sharp knife, scraping the flesh towards the meat. Make punctures along the bone with a thin sharp knife. Incise external films in several places. Beat meat thoroughly with a special hammer or the back of a knife, sprinkled with a mixture of salt and spices, then moisten in a beaten egg and bread in breadcrumbs. Fry over medium heat, putting in a very hot oil in a pan. The frying process on both sides will take about 15 minutes. Pour the finished patties 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
This meatball recipe could be called "Stuffed Pork Chop." First, cut a piece of meat along, not reaching the edge, and unfold it like a book. Lightly beat off both halves of the resulting "pocket". A mixture of salt and pepper, poured previously directly on the surface for beating, will help to make the meat fragrant and slightly pickle it.
But the most interesting is the filling of cheese and ham, the slices of which you season inside the chop. Now roll the cutlet on all sides in flour, then in a beaten egg, breadcrumbs, and fry in the same way as veal.
Minced meatballs
It is better to cook minced meat for cutlets yourself, then you will be assured of both the quality and freshness of the products. You can take any meat, even frozen. Mixed minced meat is very tasty: beef, pork, lamb, chicken, turkey. Approximately 10% of the stuffing is pork fat. For softness and splendor, this cutlet recipe suggests adding cold water or cream, black pepper, onion, garlic, a white bun soaked in milk or grated raw potatoes. We don’t add the egg - cutlets become stiff. You can mix ground fresh greens into the minced meat - both beautifully and fragrantly!
Minced meatballs recipe
You will need: 500 grams of pork (do not remove the fat edge!), 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.
Cooking
Grind pork, beef, onions, garlic, greens (parsley and spinach) in a meat grinder. It is good to beat off the resulting mince, with force throwing it into a bowl on the table, form patties, roll in ground breadcrumbs and paprika and fry in well-heated oil. At the end of the frying, pour a little boiling water into the pan and darken the meatballs on a small fire under the lid.