Find exemplary, tried-and-true recipes for classic cutlets in the outstanding culinary collection at alittlelunch.com. Try versions with different kinds of ground meat, simply fry or braise them, and add various aromatic herbs, spices, or vegetables. Master the basics, then experiment with confidence!
As with the story of borscht, there are probably as many cutlet recipes as there are cooks. Still, a few key points are worth highlighting. Classic cutlets are made from a 1:1 mix of fresh ground beef and pork. The essential ingredients are white bread (a loaf), milk, eggs, garlic, and onion. It's best to use bread that isn't fresh but slightly dried — day-old, as they say. To save time you can buy ready-made ground meat, or grind it yourself. Whatever meat you choose, the main thing is that it's as fresh as possible.
The five most commonly used ingredients in classic cutlet recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Breadcrumbs | 347 | 16 | 1.2 | 70 |
| Flour | 325 | 12 | 1 | 67 |
Interesting recipe:
1. Cut all the crusts off the dried bread or loaf. Pour milk over it. Set aside for 10–15 minutes.
2. Cut the beef and pork into small pieces.
3. Run the meat through a grinder along with the onion, garlic, and the soaked bread, lightly squeezed out.
4. Beat an egg into the mixture. Add salt and pepper. Knead thoroughly.
5. Slap the ground meat against the table several times, gathering it into a ball and throwing it down hard against the work surface.
6. Let it rest for about half an hour.
7. Form neat cutlets from the well-worked mixture.
8. Coat the patties on all sides in flour or breadcrumbs.
9. Fry first over high heat until appetizingly browned, then lower the heat to a minimum and cook the cutlets through under the lid.
10. Serve with any side dish.
The five fastest classic cutlet recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Potato pancakes with onions classic | 25 min | 108 | +37 |
| Classic potato pancakes | 40 min | 167 | +1029 |
| Kiev chicken fillet cutlets classic | 45 min | 286 | +149 |
| Classic potato patties in a frying pan | 1 hour | 151 | +235 |
| Carrot cutlets classic with semolina in a frying pan lean | 1 hour | 118 | +146 |
Useful tips:
• After searing the cutlets over high heat, you can braise them for 7–10 minutes by adding water or broth to the pan.
• To keep the cutlets from sticking while frying, only place them on hot oil.