Pork cutlet "in Russian". The recipe for juicy and tender pork cutlets

Pork cutlet rightfully occupies one of the best places on the table of Russians. This is due to the relative cheapness of pork, the ease of cooking, and, most importantly, with excellent taste with a gentle consistency.

Cutlet in Russia: a short historical digression

Cutlet from minced meat is known in Russian cuisine since the eighteenth century. In France (where, in fact, the name of the "cutlet" came from) was prepared this dish from the meat on the bone, choosing for this the costal part.

In Russia, cutlet from chopped meat appeared in the early 19 th century. Initially, took veal, then - chicken meat (cutlets "Pozharsky" from Torzhok).

In modern Russian cuisine, the pork cutlet is prepared from minced meat with white bread soaked in milk, eggs and spices. The mixture is crumbled in breadcrumbs, fried until ready in oil.

Cutlet on the bone - less frequent guest on the table. This is usually a dish for a festive table.

How to cook pork cutlets

• First you need to choose the right pork. First, it should be fresh, not unfrozen (and certainly not frozen), and secondly, pork should be from the top of the carcass (where there are fewer muscles), and thirdly, it should not be Extraneous (not peculiar to meat) smell.
• From a piece of pork you need to cut out veins and cut off the film - all that can interfere with scrolling stuffing.
• Before cooking, you can soak pork in white wine (if desired) or cover it with a mixture of spices (if desired) and cool a little. This will make it possible to make pork cutlets fragrant.
• Recipe with a photo of the preparation of minced meat can be seen in many sources. They are approximately the same. The first thing to do is scroll the meat. Minced meat should not be too small. If the pork is lean, add a little fat to the pieces of meat before cooking the stuffing.
• In minced meat, put eggs, soaked in milk and squeezed white bread, mixed with finely chopped onion and spices. Form a cake, roll in breadcrumbs, fry in oil.
• Some recipes include mixing minced meat before roasting with chopped frozen butter or adding a piece of chilled meat to the middle of the cutlets.

Following the sequence of steps ensures that the pork cutlet will be juicy and tender.

Ingredients for pork cutlets "in Russian" for four large portions

1. Pork - 1 kg;
2. Milk - 1 glass;
3. Egg - 5 pieces;
4. City roll;
5. Onion - one head of medium size;
6. Black ground pepper - 1 teaspoon;
7. Butter - 100 grams;
8. Vegetable oil - glass;
9. Salt (not more than a teaspoon);
10. Garlic - 1 piece.

The process of preparing meat for pork cutlets "in Russian"

• Piece of pork to inspect, cut into pieces, put in a bowl. If the meat is lean, cut a small (gram 50) piece of lard, add to a bowl with pork, mix. Put for an hour and a half in the refrigerator.
• Pellet of milk in milk. After half an hour to squeeze, grind into small pieces.
• Cut finely and finely onions. The smaller, the more fragrant the pork cutlet will be. The recipe for the preparation of onions may be different: onions can be saved in oil, cooled and poured into ready-made minced meat. It is believed that delicious pork cutlets should not contain pieces of onions - they should only have a hint of it.

• Remove the pieces of pork from the refrigerator, mix with onions and soaked slices of bread. Scroll in a meat grinder through a large grille.
• Stir with the prepared onion, salt and pepper, place in the refrigerator for cooling.

Preparation of lezones (sauce for chopping cutlets)

• From the two eggs, separate the yolks, put the proteins in the refrigerator.
• Combine three eggs and two yolks with three tablespoons of milk, beat with whisk to beat until a homogeneous mass is obtained (as for an omelet).

The sauce is necessary for the smearing of the minced cake before the boning in the breadcrumbs.

This process is needed to get a hard (but not hard) crust on the cutlet, so that during the frying, a juicy pork cutlet is obtained, the photo of which makes it possible to see the differences from dry, thin as a sole.

Cooking chops

• Take from the refrigerator separated proteins, whip to a steep foam.
• Gently combine with chilled ground meat, gently stirring.
• Put the saucepan on the fire (it is advisable to use a deep cast-iron frying pan), pour in the sunflower oil (half cup), its level should reach the middle of the cutlet. Put a small slice of garlic.
• Wet hands to form cutlets, put inside a piece (gram 10-15) of chilled butter. A cutlet needs to be made as much as it fits in a frying pan. Usually these are four large.
• Dip in lezones, roll in breadcrumbs. If the crackers do not completely cover the cutlet, once again dipped in lezones, and again - in biscuits.
• Remove the garlic from the heated (almost boiling) vegetable oil, quickly put the cutlets. Fry on both sides until golden brown.
• Take out the first portion of cutlets, put in any dishes that can be heated in the oven. It can be a beautiful pottery or glass for a fryer cabinet.
• Form the second portion of cutlets, from boiling oil it is desirable to take out all the small remains from the first portion (they spoil the appearance of the next batch), fry the cutlets, put into the dishes for the oven.
• In a preheated oven place the cutlets, they must within ten minutes reach the readiness.
• Turn off the oven, do not remove the cutlets.

Serve pork chops "in Russian" warm from the oven in the dishes in which they were there. Sprinkle finely chopped and crushed with parsley. As a garnish can be boiled potatoes, mashed potatoes, rice or a lot of ingredient vegetable salad.