Few people know that the cutlet appeared in France. Of course, her appearance was completely different. The first French cutlet was made from a piece of beef on the bone. Over the years, Russian chefs have transformed the Frenchwoman. Initially, they beat it off, then they began to chop the meat, and the bone was completely removed.
Instructions
Step 1
Every home has its own signature cutlet recipe. They are prepared from various types of meat, fish, vegetables and even with the addition of cereals. To get strictly correct meat patties, you need to know and follow certain rules.
Step 2
Minced meat should only be used home-made. Any purchased, guaranteed quality cannot compete with homemade ones.
Step 3
You must choose good meat for minced meat. A piece from the back of pork, veal tenderloin, will do. Buy pork meat fatter, veal or beef, you can choose lean.
Step 4
Cook the minced meat exactly on the day when you decided to fry the cutlets. Pre-cooked and thawed minced meat can be used for a dish, but it will not make perfect cutlets.
Step 5
Without the addition of bread, juicy cutlets will not work. For 0.5 kg of meat, cook 3-4 slices of a loaf, it is better if the bread is stale. Soak the slices in milk or cream, squeeze the slices before mixing with the minced meat.
Step 6
Onions and garlic can be used as an additive. It is enough to twist or grate one onion head for 0.5 kg of minced meat. Black pepper is considered a classic addition to cutlets, kneaded to taste.
Step 7
There is no need to add eggs to minced meat. Their presence makes the cutlets denser, harder.
Step 8
The semi-finished product in the form of minced meat must be thoroughly mixed. All ingredients are evenly distributed, cutlets will be tasty in all parts.
Step 9
Another important condition is the beating of minced meat. Take the semi-finished product in the palm of your hand and throw it with force into the bowl. Perform these manipulations 15-20 times. After that, the meat will not fall apart during frying.
Step 10
Shape the patties with wet hands. Heat a heavy-bottomed pan well with the oil. Grill over low heat. Whether to cover the cutlets in breading or not is a matter of taste.
Step 11
The finished dish should not be red or pink on the cut. Well-done cutlets give off a little juice when pressed.
