For us nowadays, cutlets are seen as a very commonplace dish. We often cook cutlets to provide ourselves with a no-fuss dinner. However, in the 19th century, cutlets were considered a true delicacy.
There were many different variations of cutlets. A large number of noblemen and their cooks even created a kind of “brands” from restaurants with cutlets of their own preparation. For the most part, only Pozharsky and Kiev cutlets have come down to us. The
meat dish was highly appreciated by emperors, merchants and even writers. For example, cutlets were the favorite dish of Nicholas I. The couch was also in demand with Pushkin, Brezhnev and Salvador Dali.
Let’s prepare this legendary dish of minced meat.
Ingredients for cutlets:
- minced chicken – 500 g;
- dried basil – ½ tsp;
- potatoes – 400 g;
- water – 100 ml;
- onions – pcs;
- tomatoes – 5 pcs;
- seasoning for chicken – tsp;
- flour – tbsp.
Preparation of cutlets:
Peel potatoes from the skin, get rid of the husks of the onion. Grind both vegetables on a medium grater. Integrate minced meat into the mixture of potatoes and onions, salt and add seasoning
. Mix minced meat with vegetable mixture, beat well. Form cutlets from the mass, fry on moderate heat in a frying pan. Our task is to seal the cutlets in a golden crust.
At this time, we grate tomatoes on a grater, turn them into a mush. In the frying pan after cooking the cutlets, add vegetable oil, pour flour.
As soon as the flour mixes with the oil, pour the tomato mush on the bottom. Heat tomato paste, add dried basil and salt, stir.
Put the cutlets in the tomato mixture, cover the pan with a lid. Stew the cutlets for 20 minutes on a low-medium heat.
As a result, we have tender cutlets in tomato sauce.
You can not prepare an additional garnish for the dish, because the dish is very hearty without it.
