Tails, pins, escalopes, “hedgehogs”, meatballs – and these are all cutlets. By origin, the word cutlet is French, and implies a piece of meat on the rib. Only much later in the Russian concept of cutlet became a meat dish from minced meat.
Like it or not, but the cutlets love everything. Cut cutlets from various varieties of meat, and some cooks even advise mixing several varieties for cooking cutlets.
The most delicate meat cutlets are made of rabbit and turkey. Forms of cutlets can be very different – round, oval, spherical and even rectangular, square and triangular. Recipes with photos will clearly introduce their geometric variety.
Despite the name, cutlets are now made not only from minced meat, but also from fish and even vegetables. Fish cutlets are good for preparing faster, and carrots are the perfect dish for those who are on a diet, gastronomic or therapeutic.
Each housewife has a recipe for branded cutlets. However, there are rules that all know. There are a lot of them, so I want to dwell only on the most important.
Firstly, it is better to twist the meat on the minced meat immediately before cooking.
Secondly, to make the cutlets airy, the minced meat must be “recaptured”.
Thirdly, so that the cutlets do not fall apart, you can add oatmeal (Hercules) to the finished minced meat.
Well, fourthly, so that the cutlets are juicy, you need to put a piece of butter into each cutlet when forming.
Someone adds bread for tenderness or grass for piquancy to cutlets. This is already a matter of taste.
When frying, you do not need to do too large fire – the meat will dry out, fry it from above, and inside it will remain raw.
You need to fry cutlets in a hot pan, turning it over several times. Better a couple of times every one-3-4 minutes. Lovers of a healthy lifestyle prefer to cook cutlets for steam. Ideal equipment for juicy and healthy cutlets is a steam -convector, but this is a completely different story.