The traditional French cutlet recipe calls for a piece of meat on the bone, but for many decades home cooks have used the word "cutlet" to mean neatly shaped patties of ground meat with various ingredients added for binding and juiciness.
Every cook knows exactly how to make the tastiest cutlets and has signature recipes in their repertoire. They can be made from ground meat or fish, from liver and vegetables, or with rice and rolled oats. In the classic version, the essential components are onion, egg, white bread and raw grated potato. To keep them from falling apart in the pan while frying, they're rolled in breadcrumbs or coated in an egg batter.
Especially fine ones come out when stuffed with herb butter, hard or processed cheese, fried mushrooms or smoked meats. Vegetable cutlets deserve special mention — they're great for a lean, meatless table. They're made from potatoes, onions, carrots and cabbage.
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Popular recipes
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