The word "cutlet" came to the Russian language from French, La Côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat hands. With the advent of cutlery, the need for a bone dropped. Slices of meat with them removed. And the cutlet began to change. The meat began to beat it to be softer, and panic to maintain a juiciness. This process took place throughout Europe. About the old times today reminds only the catlet in Kiev, which is often made with a bone.
Over time, the cutlets have become chopped, as they were so much easier to chew. And with the advent of meat grinders, they turned into a rather lightweight dish. They will prepare them.You can take a piece of sternum or blades for a kitlet, sliced \u200b\u200bgoulash is also suitable. But note that merchants in the market can sell you bad meat. Therefore, when buying should be asked to show a piece from all sides.
Best of all the cutlets are obtained from chilled meat, and not frozen.
The most delicious cutlets are obtained with the addition of oily meat - pork or even pork bale.
Meat for the kitlet should not be lean, take with a fat - then the cutlets will be juicy.
Do well cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.
In the minced mandatory bow. It is turned together with meat or very finely chicken. Onions, sliced \u200b\u200bon slices need to lay in a meat grinder between slices of meat.
Preparing the cutlets are preferably from freshly prepared minced meat. If you still make minced meals in advance, do not put bread in it, do not solitinate and do not add spices.
Minced must be mixed with hands. It can even be chopped off his palms - so it will work out gentle and soft.
Farsh need to mive for a long time, you can beat it with your palms, throwing out of one hand to another, beat about the table. All so that the meat mass is saturated with oxygen and has become more diverse, uniform.
Compatibility of the minced meat will give a pair of ice water spoons added when mixing. You can also pour a spoonful of vegetable oil.
The cube of cold butter added at the end of the mixing will make the cutlets juicy and more air.
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In order for the cutlets not to fall in them add bread.
It is necessary to sharpen the bread, it does not allocate the amount of gluten, the amount of gluten.
Reduce calorie
Instead of bread, you can add to the mince finely grated zucchini. He will give the cutlets juiciness, but his taste will be almost noticeable.
You can also add a grated carrot, pumpkin, beets - all these vegetables will give them a juiciness.
Instead of bread in mince, you can intervene cool whipped protein. It will connect mince and will not give up the cutlets. But it may make their droplets tougher.
In front of the stuffing stuffing is best cooled for half an hour.
To make it easier to divide the minced meat on the portion, you need to moisten your hands with water.
Try to sculpt the cutlets of the same size.
When modeling the cutlets, pat her palms and try it to be homogeneous, without seams. So she will not release their juice.
In ordinary flour
In breadcrumbs (both white and rye)
In pushed nuts
In the hammer of the sesame
Cutlets lay on a hot but not overheated in pan. It is desirable that she had a thick bottom.
The cutlet is frying on a strong fire for 1-2 minutes on the one hand, then the fire needs to be reduced and sew it on the same side for another 3-4 minutes. And then turn over and repeat the process.
With frying cutlets need to turn the minimum. Then they do not destroy the crust and will not take a juquality.
Bring the cutlets until readiness can be in the oven or under a dense lid on a small fire. It will take 7-10 minutes.
Sauce is poured after the cutlets roasted and covered them with a lid. You can simply take sour cream, and you can cook something more complex.
Do not add water to sour cream so that the sauce is more, it will spoil the cutlets, kill their own juice.
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Kotlet need to pierce if there is transparent juice - it is ready.
If you got roasted the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough to readiness.
Best of all the cutlets are obtained from chopped meat. Only mince then will need to be better to knead it so that it does not fall apart.
Basic recipe Cotlet
600 g beef goulash400 g of pork goulash
2 medium bulbs
1/4 White Baton
1 glass of water
salt and pepper to taste
2-3 tbsp. l. flour
1 cup sour cream
Step 1. Baton cut into large and pour water.
Step 2. Wash meat, peel and cut into 4 parts. Turn the meat together with the bow through the small grid of the meat grinder.
Step 3. Turn the second time. Salt and pepper. As you should mix and make a little mince as the dough.
Step 4. Separate mince on 3-4 parts and repel each palms at least a minute.
Step 5. Remove the batch from the baton, squeeze bread and add to the minced meat.
Tip: If the minced meat seems dry, you can add some milk, or water and vegetable oil to it.
Step 6. Shape the cutlets. Cut them into flour.
Tip: In the process of modeling, cutlets can still beat off the palms, patting.
Step 7. Preheat the frying pan with oil. Share the cutlets and fry on the strong fire is half a minute (the crust is not formed).
Step 8. Fire to reduce and fry on a weak fire for another 2-3 minutes.
Step 9. Cutlets turn over and fry first on a strong heat, and then on weak, as described in paragraphs 7 and 8.
Step 10. Leave the pan on a small fire, close the lid and leave the cutlets to drag for about 7-15 minutes (depends on the size of the kitlet).
Tip: At this stage, you can pour cutlets sour cream so that it turns out the sauce. In any case, do not tighten the water, otherwise the cutlets will turn into a rag.
Step 11. Remove from the fire, pour sour cream, sprinkle with greens, serve hot.
How to cook delicious cutlets from finished minced meat so that they get juicy inside and crispy, with a golden crust outside? The secret lies not only in the proper consistency of the stuffing, but also in the roast technology itself: the oil should be hot, and the heat treatment is carried out immediately after the rollers in the breadcrumb. Knowing all the nuances of cooking, you will be able to prepare perfect, classic cutlets, which perfectly hold the shape, fragrant and very tasty.
We prepare all products on the list of ingredients. Mince is better to take pig-beef - due to fatty pork, the cutlets will work very juicy and gentle.
From the baton I completely cut off all the crusts, and the resulting meakish cut in a large cube or we swear with your hands into small pieces so that they absorb the milk as quickly as possible (200 g of breadfall is approximately 1 cup). The bread must be adding necessarily, because it is he who will give the cutlets a pomp, and will also make them more gentle, absorbing all meat juice.
We send breadfish in a separate container and pour it with a glass of milk, we leave for 10-15 minutes, and in the meantime they are engaged in minced meat.
In a deep bowl with minced meat, drive a couple of large eggs - if the eggs are small, then you can put 3-4 pieces. Add salt and ground pepper to your liking.
Bread, which has absorbed milk, we ship into a bowl with minced meat (you do not need to press it with your hands, pour together with the remaining milk). Garlic and onions cleanse from husk, and then crushing - in order for a homogeneous mixture, which is perfectly connected to the minced meat, it is best to rub the vegetables on a shallow grater. In a blender or manually crushed onions and garlic to a porous state will not work.
We connect all the ingredients intensively mixing them with their hands. As a result, mince for cutlets should turn out to be homogeneous, do not stick to his hands. If he is still sticky, then there is little fat in its composition, which means you need to add from 1 to 2 tablespoons of sunflower oil without odor.
Pasting minced meals for 10 minutes to the side, so that all the ingredients are connected, after which it is intensely mixed intense, saturating it with oxygen, and begin to form cutlets. The calculation of the minced meat on one cutlet is approximately 1 tablespoon. Hands form cutlets round or oblong shape, and then collapse them in breadcrumbs.
Immediately fry on a hot vegetable oil - 3-4 minutes on one side on a strong fire, then we turn over and bring until readiness for another 5 minutes, reducing the fire to a minimum and cover the frying pan. The readiness of the dish is determined by a slight press and focusing in color: when pressing the transparent juice should appear, in the context of the cutlets of light gray.Finished minced meat cutlets are served hot. They are very juicy - a crust of breading supersers allows you to fully keep all meat juices inside the cutlets. For the side dishware will suit mashed potatoes, rice, porridge, as well as salad or vegetables in any form. Bon Appetit!
Did you know that the catlet is a Frenchwoman? Of course, not in that banal form in which it often appears on our tables, but many, many decades ago she came to us from the exquisite and sophisticated France. Then the "young lady" looked like a piece of juicy beef on the bone ("Cotelette" in the Russian language means "Rizshko" - it was this part of the carca for making a dish).
Over time, the Russian people began to transform the "Frenchwoman" under their tastes and ideas about the beauty - meat began to beat, and years later turned into a chopped. Removing, respectively, the bone. So "Zabigorny" fashionista became a Russian cutlet.
What do you prepare the cutlets from you? Pork, beef, chicken, turkey? Surely fish, seafood, Liver, mushrooms. Recipes are often found with croups and vegetables. And, I am sure, every mistress has its own, the branded secret of delicious boiler.
I have no secrets. There are rules that I, of course, not always following, but if it is worthwhile about the cutlets from the category "swallow", I observe them strictly. Today we are talking about meat cutlets.
So, ten tips on how to cook delicious meat cutlets.
1. Farm - only home cooking. No purchase compromises, even if they will be a thousand times verified.
2. Meat - high-quality. "The third grade is not a marriage" comes down, but it will be left for the usual boiler, everyday, but for a local culinary masterpiece, buy on the market good back of the pork, calf clipping. Pork - elder, beef or veal - lean.
3. Farm - freshly prepared. Of course, you can get out of the freezer and defrost, you also have a cutlets in this version, no one argues, but we are talking about delicious and juicy cutlets, right? Then - we get a meat grinder and grind stuffing.
4. You can - cut. Finely. So finely, as it turns out. Meat fibers in this version are not allowed by knife-knife meat grinders, keeping more juice. But this advice, let's say, from the discharge of theoretical, I have not enough patience for such sings.
4. Bread. Necessarily. Thanks to him, the juice that stands out from meat during frying, remains in the cutlets, absorbed into the bunch. By the way, about the bug. Not necessarily - there are lovers and rye bread. I am a conservative: I take three or four slices of day before yesterday (per 500 g of mincedah), cut off your crusts, pour with milk (or low-fat creams - so that at all "Ah!" It was). When the bowkish is splashing, pressing bread.
5. Egg. I do not add. It makes mince more dense and solid. I do not like. It is usually taken for the confidence that the cutlets will not break down in the cooking process, but to prevent such incidents, another secret is hidden in my pocket, so I just do not add.
6. Other additives.
Onion. It is necessary. He is juicy, it is fragrant. You can still have several pieces of garlic. This is an amateur, but we like. Luke can be many - some lovers in the face of my spouse are managed to stick enough cute cutlets despite the fact that the share of the bow is one third of the total minced volume. I can not do that. Restricting one big bulb on palking meat.
Onions twist together with meat on a meat grinder. You can rub on the grater. Cut - you can also, but I don't like it when in homogeneous small minced meat There are onion comrades.
If the meat is very lean, it's good to add a little sludge or other fat - again for juiciness of the kitlet.
Vegetables - all your taste. However, if we are talking about meat cutlets, then pumpkin, carrot, zucchini, cabbage, potatoes and other usefulness I recommend left for the next portion.
Spices - I do not recognize anything except black pepper. But again in the classic version. In general, you can add everything that, in your opinion, is combined with meat.
7. Mix. With diligence and thoroughness are the key to the fact that the cutlets will be evenly juicy, tasty and delicious in all places.
8. Reject. Necessarily. Lot. You dial mince in your palm, raise your hands and throw meat back into a bowl. So - at least 15 times. And better than 30. This is not one of your catlet fall apart in the process of frying.
9. Butter or a piece of ice in a camp of the cake.
I believe that this is extra fraud. If the mince is high quality, fresh and quite fat, no oil-ice will do it even tastier, only add work. If you doubt that you are lucky to buy "the right" cutlet meat, wrap up with oil or ice.
We are damped in water in the water - so as not to stick.
Proper pan - with a thick bottom. Cast iron - perfect.
Panication - at will. My mood sometimes takes flour, sometimes -manka, it happens - crackers. And most often - in general without breading.
Oil - red, frying pan - clean. After each of the roasted batch, remove all sorts of priestroy.
Fire is close to minimal.
Fry from two sides. When you press, ready-made cutlets must be a little. On the cut - grayish. Not red, not pink.
I wish you good luck in the preparation of delicious meat cakes and in addition I suggest you several proven tasty ripple recipes From the raisin:
From time immemorial, mankind is concerned about how to prepare stuffing cutlets, so that juicy and gentle were and so that the shape was kept well in a frying pan with frying. Someone adds potatoes to the cutlets, someone wipes minced meat on the table to exhaustion. We will go with another way. Science of cooking the most delicious minced meat is based on three whales:
1) not put into mince eggs - because of them the cutlets become hard,
2) Do not unwind bread for minced meat - Cutlets will keep the form when frying,
3) add sour cream or cream to mince - it will give the cutlets a special juiciness.
All the rest do in the usual scheme. If you are not familiar with it, then you are offered to your attention step-by-step recipe. In the course of action, we will also give a couple of tips - how to fry the cutlets and how to make mince more convenient for work.
For the preparation of a minced meat, we will need such ingredients:
It is the opinion that the best cutlets are obtained from a beef and pork minced mix. But I assure you: it is not. You can make excellent cutlets and beef cooking, and from pork. I prefer the last one - it is refining and cook it easier. Meat for the boiler I take ice cream and defrosting it in advance in a natural way without use hot water, then my and slightly dry it.
Go ahead. We cut meat and onions on the part is a blank for the future minced meat. I grind a pork, onions and bread on the meat grinder (I remind you that we do not smear it). At the same time, it is important to know that a small piece of white bread, grimingly at the very end, will facilitate the upcoming washing of the meat grinder, as the bread will push out everything that remains small pieces of meat in it.
Ready minced salt and pepper. Add sour cream and spend the mixture with a qualitatively. It will not be superfluous to leave mince in the refrigerator for 30 minutes before proceeding with the frying kitlet. During this time, he will be densely and militant.
Hands separate from the total weight of the portion of the size of half of the female palm and form a cutlet, which is then collapsed in breadcrumbs and shift onto a working surface (board).
When all cutlets are formed - go to the final stage.
In the pan we pour about 50 ml of sunflower oil and warm it carefully.
The cutlets are not climbing the surface of the frying pan only if it is rolled as much as possible. We lay out the cutlets and the "pepper" frying pan. If nothing stuck - perfectly, we adjust the fire to the middle and fry the cutlets 3-4 minutes. If one or two cutlets managed to stick, then they need to help separate with a plug or blades with a sharp edge.
After a few minutes we turn the cutlets to the other side and cover the pan with a lid. We reduce the fire to a minimum and fry the cutlets about 10 minutes.
Then renovate the lid again and again fry the cutlets for 2-3 minutes on each side (fix the result), but already on more intense fire.
Cutlets are ready, pleasant appetite!
Sometimes letters come to the site how to prepare this or that if there is no culinary experience at all. Strictly speaking, we try to do all recipes and explain so in detail as possible. But probably, there are absolutely simple, basic dishes. For example, home cutlets. Today, just such a topic - the novice culinary is dedicated.
Such cutlets are better prepared from minced meat. You can shop, if you are confident in quality and freshness of meat, or from yourself, if there is a meat grinder or other suitable technique. In the second case, we simply buy a piece of meat and grind in a convenient way.
It should be noted that delicious home cutlets are obtained if you add a piece to mince. It will make them a little greater (and agriculture, unfortunately), and much tastier. However, here is the case of personal preferences: if you like lean meat, prepare dietary, you can generally.
Homemade cutlets on this recipe are carried out gentle, juicy inside and with a crispy crust outside.
The bulb clean the husk and shred in a blender. You can also scroll it through the meat grinder or simply grate on a shallow grater. Do not forget to make more often cold water And the bulb, and the knife is " folk remedy"Solves you from tears.
Bread fill with milk and leave for 10 minutes for swelling. Important moment, and necessary if we want to get lush cakes.
Then in a big bowl we connect mince, onions, bread that needs to squeeze from milk, salt, pepper. Drive the egg there.
Thoroughly mix all the workpiece and disable mince. It must be homogeneous, so we work with handles. Another advice: "beat" the minced meat is literally, that is, the workpiece for future cutlets is suitable for a small force (without fanaticism), for example, throwing pieces of meat on a solid surface or at least just in a bowl with minced meat. This is a corporate reception, but it is possible to use it in relation to any other: meat becomes elastic, "alive", out of it extra fluid, and in return increases softness.
We form small cutlets.
Pour several spoons of vegetable oil on the pan (I use olive) and fry the cutlets first with one,
and then on the other hand to ruddy crust.
That's it. Cutlets are ready. It was the right recipe for homemade boiler, use on health!
When applying, you can decorate with greens and vegetables. It is recommended in hot, especially if you have added fat. If diet cakes, they are tasty both hot and cold.
