Find exemplary, tried-and-tested recipes for classic cutlets in the brilliant culinary collection 1000.menu. Try the options with different types of minced meat, just fry or stew the products, add various aromatic herbs, spices or vegetables. Learn the basics and experiment with it boldly!
Probably, as in the story of borscht, there are as many housewives as there are recipes for cutlets. But it is worth highlighting the main points. Classic cutlets are made from a 1:1 mixture of fresh ground beef and pork. The required ingredients are white bread (loaf), milk, eggs, garlic and onions. It is advisable to put bread in cutlets not fresh, but slightly dried, or as they say yesterday. Minced meat can be purchased ready-made to save time, or you can twist it yourself. Whatever meat is chosen, the main thing is that it is 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 off all the crusts from the dried bread or loaf. Pour over the milk. Set aside for 10-15 minutes.
2. Cut beef and pork into small pieces.
3. Put the meat through a meat grinder along with onion, garlic, slightly squeezed soaked bread.
4. Beat an egg into the mass. Add salt and pepper. Knead it carefully.
5. Beat the minced meat several times on the table, collecting it into one lump and hitting the work surface hard enough.
6. Let it brew for about half an hour.
7. Form neat cutlets from a carefully beaten mass.
8. Roll the products on all sides in flour or breadcrumbs.
9. Fry first on high heat until appetizing browning, and then, reducing the heat to a minimum, bring the cutlets to readiness under the lid.
10. Serve with any side dish.
The five fastest recipes for classic cutlets:
| 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 roasting the cutlets over high heat, they can be stewed for 7-10 minutes by adding water or broth to the pan.
• So that the cutlets do not stick when frying, they should be spread only on hot oil.