There are quite a few versions about how cutlets appeared in the culture of our country. For example, according to one story, cutlets in the XVIII century were brought from abroad by Peter the Great. However, the first cutlets were cooked from meat on ribs, not chopped into small pieces.
A few centuries later, an analog of cutlets appeared in our country. It was invented by Evdokia Pozharskaya – the wife of an innkeeper
. Since then, cutlets have become a royal dish. We will tell you about the recipe for no less successful homemade cutlets.
Ingredients for homemade cutlets:
- veal – 500 g;
- chicken fillet – 650 g;
- lard – 200 g lard;
- breadcrumbs – 2 tbsp;
- boiled potatoes – 2 pcs;
- onion – 1 pc;
- carrots – 1 pc;
- zucchini – 250 g;
- garlic – clove;
- salt – ½ tsp;
- ground black pepper – a pinch;
- butter – 30 g.
Preparation of homemade cutlets:
Pour a couple spoonfuls of hot water into a bowl with breadcrumbs, mix. Cut large pieces of meat, lard and vegetables.
Chop the chicken fillet finely enough, transfer it to the container where we will knead the mince. In a meat grinder, chop veal, zucchini, onions, carrots, garlic and potatoes. Similarly chop lard, transfer it to the mince.
To the stuffing of vegetables, chicken meat, veal and lard put soaked breadcrumbs. Sprinkle the minced meat with salt, ground black pepper, mix and beat.
Form cutlets, heat vegetable oil in a frying pan
.
Place the cutlets in the oil, fry on medium heat until golden on both sides.
Transfer the sealed cutlets into a baking mold, add butter. Cover the cutlets with a lid, cook in the oven at 180 degrees for 20 minutes.
Powdered breadcrumbs, instead of bread, give cutlets excellent flavor. And 2 boiled potatoes will help to make the mincemeat more with an interesting consistency.
You can additionally bread the cutlets with flour, so the dish will not lose juiciness.
It
is recommended to serve with salad or mashed potatoes
.
