Cutlets are one of the most popular meat dishes in many nations of the world. There is a huge number of recipes for their preparation, forms of heat treatment and many other subtleties that are always available in professional chefs and good housewives. We will get acquainted with some of them.
Types of cutlets and the main way of cooking
Meat cutlets can be from mixed stuffing (beef plus pork taken in different or equal proportions) or the same type, ie only pork, beef, or cooked from game, as well as poultry meat (dietary chicken, turkey). As additional components in the dish are put various spices. And so that when they are frying they do not fall apart, bread, potatoes, eggs, extra fat are added to meat cutlets. Depending on the cooking method, the dish can be cooked on steamed baked in the oven, fried in a frying pan or grilled, even on a spit and skewer.
Cutlets chopped common
So, we prepare classic cutlets, meat (a recipe with a photo of such cutlets placed above, now you will read). Pound a kilogram of meat in a meat grinder. Do this twice to rinse the cartilage, veins that could remain on the first scroll. Try to make it not too fat, but not lean - the presence of fat gives the finished product juiciness. Pre-stored, somewhat stale white bread (you can have a bun), about 120-130 g, soak in milk (you can in cold water, but with milk it will taste better), lightly squeeze and add to the stuffing. Stir by hand and again pass through the meat grinder. Thanks to this processing, meat patties turn out to be lush, soft, very delicate, literally melting in the mouth. To taste, salt, pepper. If you like spicy dishes, grind a few cloves of garlic. As for the onion, which gives an appetizing aroma, the preparation of meat cutlets allows two variants of its inclusion: either pass the raw head together with the meat through the "machine", or chop, fry and put into mince. Another component is the greens. Many French chefs believe that a classic dish should definitely put a little dill. If you wish, you can follow their advice. And finally, stuff one or two eggs into minced meat - to make sure that your meatballs do not break up into their frying pan. When all the ingredients are thoroughly mixed (with your hands!) Into a homogeneous mass, form small round or oval cakes from it, lightly pat them, roll them in breadcrumbs (or flour, wheat or corn) and lay them on a griddle heated with oil. Fry the meat patties alternately, until a brown crust is formed, first on one side, then on the other. Each takes about 10 minutes. When the dish is ready, serve it on the table, sprinkle it with chopped parsley. It turns out just great!
Cutlets with cheese sauce
Another dish, no less remarkable, you can cook using this recipe. Make semi-finished products as described in the previous recipe. And prepare them for milk sauce, only thick: in a frying pan, warm a spoonful of butter (table), pour in as much flour and lightly fry. Then pour a glass of hot broth (meat), half a glass of sour cream and cook on a small fire for 10 minutes, until thick. Then add, add a piece of butter and stir. Now do this: place the cutlets in a frying pan or baking tray, well oiled. On each make a groove, "trench" and fill with sauce. Wipe cheese, sprinkle on top and put in the oven for 20 minutes - bake. When serving, pour the cutlets with the juice that was formed during baking. And do not forget about the greenery, it will give the dish a pleasant piquancy. Try it - you will not regret it!
Good luck in the culinary arts.