Very few people know that cutlet appeared in France. Of course, its look was absolutely other. The first French cutlet was cooked from a piece of beef on a stone. Over the years the Russian cooks changed the Frenchwoman. Initially she was beaten off, then meat began to be chopped, and the stone was removed at all.
Instruction
1. In any house there is the signature recipe for cutlets. They are cooked from meat of a various type, by fishes, vegetables and even with addition of grain. To receive strictly correct meat cutlets, it is necessary to know and follow certain rules.
2. Forcemeat should be used only own preparation. Any purchased, the guaranteed quality can't compete with house.
3. Meat on forcemeat needs to be chosen good. The piece from a back side of pork, veal cutting will approach. Buy pork more fatly, veal or beef can be chosen fast.
4. Cook forcemeat that day when decided to fry cutlets. In advance made and thawed forcemeat can be used for a dish, but from it ideal cutlets won't turn out.
5. Without addition of bread of juicy cutlets it won't turn out. On 0.5 kg of meat prepare 3-4 pieces of long loaf, it is better if bread is stale. Wet pieces in milk or cream, before mixing with forcemeat the pieces should be wrung out.
6. As additive onions and garlic will approach. It is enough to overwind or grate one onion on 0.5 kg of forcemeat. A black pepper is considered classical additive in cutlets, is kneaded to taste.
7. Add some egg to forcemeat there is no need. Their presence does cutlets more dense, firm.
8. The semi-finished product in the form of forcemeat needs to be mixed carefully. All ingredients will evenly be distributed, cutlets will be tasty in all parts.
9. One more important condition — hurling back of forcemeat. Take a semi-finished product in a palm and with a force throw in a bowl. These manipulations carry out 15-20 times. After that meat won't collapse during frying.
10. Form cutlets by wet hands. Heat a frying pan with a thick bottom properly together with oil. Fry on fire close to minimum. Cover breaded cutlets or not, a matter of taste.
11. The ready-to-eat meal shouldn't be red or pink on a cut. Well-done cutlets when pressing emit a little juice.