Cutlets are one of the most popular meat dishes among many peoples of the world. There are a huge number of recipes for their preparation, forms of heat treatment and many other subtleties that professional chefs and good housewives always have in stock. We will get to know some of them.
Types of cutlets and the main method of preparation
Meat cutlets can be from mixed minced meat (beef plus pork, taken in different or equal proportions) or of the same type, i.e. only pork, beef, or prepared from game, as well as poultry meat (diet chicken, turkey). As additional components, various spices are placed in the dish. And so that they do not fall apart when frying, bread, potatoes, eggs, extra fat are added to meat patties. Depending on the cooking method, the food can be steamed, baked in the oven, fried in a pan or grill, even on a skewer and skewer.
Chopped ordinary cutlets
So, we are preparing classic
meatballs (meat recipes (the recipe with the photo of such meatballs posted above, now you will read). Grind half a kilogram of meat in a meat grinder. Do this twice in order to grind the cartilage, veins that could remain during the first scrolling. Try not to be too fat, but not lean - the presence of fat gives the finished product juiciness. Pre-stored, slightly stiffened white bread (you can also have a fancy bun), about 120-130 g, soak in milk (you can also in cold water, but it will taste better with milk), squeeze slightly and add to the minced meat. Stir in your hands and pass through the meat grinder again. Thanks to this treatment, meat patties will turn out to be magnificent, soft, very tender, literally melting in the mouth. Salt to taste, pepper. If you like spicy dishes, chop a few cloves of garlic. As for the onion, which gives an appetizing aroma, the preparation of meat cutlets allows for two options for its inclusion: either pass the raw head with the meat through the “machine”, or chop, fry and put in the mincemeat. Another component is greens. Many French chefs believe that a little dill should be put in a classic dish. If you wish, you can follow their advice. And finally, beat one or two eggs into the minced meat - to make sure that your cutlets in the pan will not break up into components. When all the ingredients are thoroughly mixed (by hands!) Into a homogeneous mass, form small round or oval cakes out of it, gently slap them, roll in breadcrumbs (or flour, wheat or corn) and put on a frying pan heated with butter. Fry meat patties one at a time, until a brown crust is formed, first on one side, then on the other. Each takes about 10 minutes. When the dish is ready, serving, sprinkle with chopped parsley. It will turn out just great!
Cheese cutlets
One more dish, no less wonderful, you can cook using this recipe. Make the semi-finished products as described in the previous recipe. And prepare a
milk sauce for them
, only thick: in a pan, heat a spoonful of oil (tablespoon), pour the same amount of flour and lightly fry. Then pour a glass of hot
broth (meat), half a glass of sour cream and cook on low heat for about 10 minutes, until thickened. Then add salt, add a slice of butter and stir. Now do this: put the patties in a pan or baking sheet, well oiled. On each, make a deepening- "trench" and fill with sauce. Grate cheese, sprinkle on top and put in the oven for 20 minutes - bake. When serving, pour the patties with the juice that was formed during baking. And do not forget about the greens, it will give the dish a pleasant piquancy. Try it - you won’t regret it!
Good luck in the culinary arts.