Our cooks have changed the Europeans’ idea of cutlets. The fact is that cutlets used to be made from a whole piece of rib.
However, for us,
this way
of cooking meat seemed boring. Therefore, ribs were replaced by pork shoulder, leg and other parts that were ground or finely chopped
, resulting in a cutlet not from ribs, but from minced or
chopped
meat
.
Many Europeans liked this recipe,
so analogs of Moscow and Kiev cutlets appeared.
We want to cook cutlets according to the German recipe.
Ingredients for German cutlets:
- minced meat – kg;
- salt – ⅓ tsp;
- garlic – 2 cloves;
- parsley – a bundle;
- eggs – 2 pcs;
- butter – 50 g;
- onion – 2 pcs;
- mustard – 2 tablespoons;
- white bread without crusts – 5 slices;
- milk – 100 ml.
Preparation of German cutlets:
In a separate bowl, you need to pour the crumb of bread with milk and leave it for 10 minutes for soaking. Combine the stuffing with eggs and salt, if desired, you can add ground black pepper.
Cut into small cubes onion, in a frying pan in butter fry it until lightly browned. Press the garlic cloves through the press, add it to the minced meat together with the onion, mix the ingredients.
To the meat mass we put the bread squeezed from excess milk, as well as mustard
.
Mix the products in a bowl again.
Shred parsley finely, add to the mince, mix. Form the mince into large cutlets. Heat vegetable oil in a frying pan, fry cutlets on both sides for a couple of minutes on moderate heat
. After the cutlets are slightly browned, put a piece of butter in the pan, cover the dish with a lid. Stew the cutlets on low heat for 20 minutes.
The main secret of the Germans in the preparation of Slavic cutlets is the addition of mustard. This gives a slightly unusual flavor to the dish, which is perfectly complemented by parsley and garlic.
