Juicy and delicious chicken cutlets will become your favorite dish if you cook them at least once.
Recipe content:
- The history of cutlets
- About the dish
- Ingredients
- Step by step cooking
- Video recipe
The history of cutlets
Like many other great European dishes, the cutlet was born in France. However, at that time, cutlets were made from pork or beef ribs, which were wrapped with a layer of meat pulp, so that the cake came out in shape. After that, such a masterpiece was subjected to heat treatment. At that time, an element of the cutlet was the obligatory presence of a bone, since it was more convenient to eat meat with the hands with a bone.
After a while, they began to use cutlery, like a fork and a knife. Therefore, the need for a bone for eating cutlets gradually disappeared, from which the cutlets underwent a lot of transformations. As a result, they began to be prepared from minced meat in the form of a flat cake. And since that time, the dish has firmly entered our life and accompanies us, both on weekdays and on holidays.
What is the highlight of the chipped meat cutlets?
The composition of the ingredients of this recipe is practically no different from the classic dish. The products we are used to are used here, but the zest of the cutlets lies in the processing of meat. One of the most common way is minced meat, twisted in a meat grinder, or cut into small pieces. But this recipe has nothing in common with these methods, because we will chip the meat. And how to do this, read below.
- Caloric content per 100 g - 260 kcal.
- Servings - 20
- Cooking time - 30 minutes to cook, 2 hours to prepare meat
Ingredients:
- Pork - 500 g
- Potatoes - 1 pc.
- Onions - 2 pcs.
- Garlic - 3 cloves
- Eggs - 1 pc.
- Salt - 0.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
Cooking Chipped Meat Cutlets
1. So, first of all, prepare the meat. To do this, wash it, cut off the film and veins. Then dry well with a paper towel and cut into long sausages, about 3 cm in diameter. Wrap each slice of meat with cling film and send to the freezer for 1, 5-2 hours.
2. When the meat is frozen, remove it from the freezer, unfold it from the cling film and prepare a food processor with a shredder attachment. If you do not have a combine, then use a regular grater.
3. Chop the meat. You should have a thin cut of meat.
4. Peel potatoes and onions, twist through a meat grinder through a large wire rack and combine with meat chips. Season everything with salt, black pepper and beat in an egg.
5. Stir the minced meat well. Its consistency will be liquid, so it will not work to form cutlets, as usual, with your hands.
6. Place the frying pan on the stove, pour in refined vegetable oil and heat it well. After taking a tablespoon, take the minced meat and put it on the bottom of the pan, forming it in the form of cutlets.
7. Fry the patties on one side for about 5 minutes until golden brown, then turn them over and fry for the same amount of time. Serve ready cutlets hot, hot. For a side dish, you can cook mashed potatoes, boil rice or spaghetti.
See also the video recipe: Minced meat cutlets.
