It will not be a big secret that each housewife has her own preparation of delicious and juicy cutlets. Today I want to share mine with you, if you have a desire, then be sure to write your tricks in the comments.
Like most dishes, cutlets are originally from France, literally means "rib". Initially, it was far from what we are used to eating today. In order to cook exactly that cutlet, it was necessary to take a rib bone and wrap it with meat pulp, and then fry it. The bone was needed to make it convenient to eat, already with the advent of cutlery, many cutlet recipes were invented.
In Russia, the cutlet appeared at the time of Peter I, and here real metamorphoses happened to it. They began to cook it from minced meat in the form of a flat cake the way most people imagine it. This is why meatballs, zrazy, meatballs and so on have already appeared.
As for the correct preparation, the main thing for any dish is the choice of the right meat and, of course, cutlets are no exception to this rule.
Basic rules for choosing meat:
1. Bad meat - bad cutlets. Don't expect good results if you choose low-grade meat. The latter must be fresh, and the animal is not old.
2. It is believed that minced meat for cutlets will be ideal if you use two types of meat for its preparation: beef and pork. Everything is very simple, pork cutlets will be too fat, but beef cutlets will be tough. Mixing them will give excellent results.
3. For cutlets, you should not choose valuable pieces of beef such as sirloin or tenderloin, because it is better to cook a steak from them or bake them whole.
4. It is important to remember one main point: any upper muscles of the animal are little involved during life, which means that the dishes are very tasty and tender.
To prevent the cutlets from falling apart during frying, I definitely add eggs, it's just more convenient for me. The choice is only yours.
But I'll tell you the rest using the example of a recipe.
So what we need:
1. Minced meat (by the way, you can use a combination of pork and turkey) - 1 kg.
2. Onion garlic.
3. Bread - 200 gr.
4. Salt and pepper to taste.
5. Butter - 100 gr.
Preparation:
I do not chop the onion with garlic, I scroll it through a meat grinder. Add all this to the minced meat and mix well. Cut off the crust from the bread and soak in water, squeeze it well and chop it into minced meat.
The main secret is that we grate in the last 100 gr. cold butter. After that, add the rest of the ingredients, mix everything well, and now we need to beat it off. This is important, just take it and slam it down on the table five times.
This procedure will make it elastic, and the cutlets will not crack when frying.
We fry like this: first fry on high heat on both sides to get a crust, and then bring it to readiness on a weaker one. Roasting will help keep the cutlets juicy inside. After roasting, they can also be baked in the oven - the result will also be unsurpassed.
